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Bali Fish Curry Recipe
( boemboe Bali of fish )
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Category : seafood |
Style : wok cooking | Serve : 4 - 6 |
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From the
island of Bali comes this wonderful fish curry packed with many of the
characteristic flavors associated with Indonesia.
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Ingredients |
| 650 g |
Fish fillet |
| 250 ml |
Water |
| 1 cm |
Cube terasi (shrimp paste) |
| 2 pieces |
White onions |
| 2 cm |
Fresh root ginger, peeled and sliced |
| 1 cm |
Galangal (lengkuas) peeled and sliced |
| 2 cloves |
Garlic |
| 2 pieces |
Fresh red chilies, seeded |
| 6 tbsp |
Vegetable oil |
| 1 tbsp |
Dark soy sauce |
| - |
1 tsp tamarind pulp soaked in 2 tbsp warm water |
| - |
Clelery leaves to garnish |
| - |
Boiled rice to accompany |
Method :
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Prepare fish by skinning it and cutting into
bite-sized pieces, pat dry and set aside.
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Grind the onion, ginger, galangal (lengkuas),
garlic, fresh chilies and terasi in a mortar with a pestle.
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Heat two tablespoons of oil in a wok and fry the
spice mixture, stirring until it gives off a nice aroma.
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Add the soy sauce, strain the tamarind pulp and
add the juice and water, and continue to cook for another 3 minutes approx.
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In a separate pan or wok, fry the fish fillet
with the remaining oil for approx. 2 - 3 minutes. Turn over only once, so that the pieces
stay whole. When cooked, remove with a slotted spoon and transfer to the sauce mixture.
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Cook the fish in the sauce for another 3
minutes.
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Serve by transferring the fish and the sauce
onto a bed of rice, garnish with celery leaves plus a little chopped fresh chilies if
prefer.
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