Indonesian Fish Curry

Indonesian Fish Curry

Try our delicious and colourful Indonesian Fish Curry! Easy and quick to make, it’s the perfect weeknight dinner that all the family will love.

This recipe was provided by our wonderful Cook Brett at Guardian Daw Park

Serves 4, Cooking Time 30 Minutes

Ingredients

• 1kg white fish fillets
• 1 white onion
• 1 green capsicum
• 1 small sweet potato
• 2 x 400ml cans coconut cream
• Soy sauce
• 1 Tbsp crushed garlic
• 1 Tbsp crushed ginger
• 2 Tbsp lemongrass puree
• ½ Tbsp each of ground cumin, ground coriander, turmeric and cloves

Instructions

1. Toast the spices in a dry frying pan until fragrant. Slice the onion, capsicum and dice the potato.
2. In a saucepan, fry the onion and capsicum in a little oil until starting to colour.
3. Add the garlic, ginger and lemongrass and cook for 1 minute more.
4. Add the toasted spices, coconut cream, sweet potato and a little water to make up the sauce.
5. Bring to the boil and simmer until the potato is soft and the sauce thickens slightly. Season with a dash of soy sauce if required.
6. While the sauce is simmering, portion the fish and place on a baking tray.
7. Cook the fish in the oven at 180 degrees Celsius for 10-15 minutes until just cooked.
8. To serve, place the fish into a serving dish and pour the sauce over.
9. Gently stir together and serve with rice.

Notes: For the children, I use basa fillets. They are very consistent, not too fishy and easy to cook. At home I use skin-on barramundi and roast it with some of the spices. There is no heat in this recipe. This is great when finished with fresh coriander and a squeeze of lime juice.

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