Indonesian Fish Curry.
This dish comes from Sumatra. Serve with plain boiled rice.
Ingredients.
4 small red mullet.
Salt.
4 to 5 tablespoons of tamarind juice.
2 medium onions.
1/2 a teaspoon of turmeric.
Chilli powder to taste.
1 stalk of lemon grass, thinly sliced.
1 tablespoon of vegetable oil.
350 ml / 12 floz of thick coconut milk.
Salt to taste.
3 tablespoons of lemon juice.
Method.
1. Thoroughly clean, rinse and descale the fish. Pat them dry on kitchen paper then make a few shallow incisions on both sides of each fish, sprinkle them with a little salt and rub in the tamarind juice. Cover and leave to marinate for 15 to 20 minutes.
2. Roughly chop the onions and grind to a smooth paste with the turmeric and chilli powder.
3. Heat the oil in a wok or heavy based frying pan and stir fry the onion paste until golden brown.
4. Add the coconut milk and the lemon grass, heat the mixture to simmering point, stirring continuously.
5. Carefully put the fish into the sauce and simmer uncovered for 30 minutes until the fish is tender, turn once or twice to ensure the fish is cooked. Add the salt and continue to cook for another few minutes before stirring in the lemon juice.
Serve with plain boiled rice.
Serves 4.
