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West Sumatran Fish Curry w/ Coconut Milk




Source of Recipe


the web


List of Ingredients




1.2 litres/2 pints coconut milk
8-12 dried hot red chillies
2 sticks fresh or 2 tbsp dried sliced lemongrass
4cm/1½in cube fresh or 5-6 slices dried galangal
15g/½oz candlenuts or cashew nuts
100g/4oz red pepper
100g/4oz shallots or onions
2.5cm/1in cube fresh ginger
3 cloves garlic
½ tsp ground turmeric
1 tsp paprika
1kg/2lb fish steaks about 2.5cm/1in thick
1½ tsp salt
2½ tbsp lime or lemon juice
4 tbsp vegetable oil
4-5 fresh kaffir lime leaves or 7.5x1cm/3x7½in piece lemon rind
10 fresh curry leaves or 3 dried bay leaves
15-20 fresh mint leaves
8-10 cherry or very small tomatoes

Recipe



1. Leave the coconut milk to stand for a while until the cream has risen
to the top.
2. Crumble the red chillies into a small bowl. Add the dried lemongrass
and dried galangal, if you are using them, and the nuts. Add enough
water just to cover and leave to soak for 1 hour.
3. If you are using fresh lemongrass, cut about 15cm/6in off each stick,
measuring from the bottom and discard the rest. Crush the bulbous
bottoms lightly with a hammer or other heavy object and set aside.
4. If you are using fresh galangal, peel and coarsely chop it.
5. Remove the seeds from the red pepper and chop it coarsely. Peel the
shallots, ginger and garlic and chop them coarsely.
6. In an electric blender combine the soaked ingredients and their
soaking liquid, the fresh galangal (if you are using it), the red
pepper, shallots, ginger, garlic, turmeric and paprika. Blend
thoroughly, adding another 1-2 tbsp of water if necessary.
7. Rub the fish steaks with ½ tbsp of the salt and 1 tbsp of the lime
juice. Set aside.
8. Coconut cream should have risen to the top of the coconut milk. Spoon
it off and set aside. Add enough water to the remaining thin coconut
milk to make it up to about 1.5 litres/2½ pints.
9. Put the oil in a large, preferably non-stick frying pan and set it
over a medium-high heat. When the oil is hot, put in the paste from the
blender. Stir and fry until the paste turns dark red and separates from
the oil. (Turn the heat down a little if neccessary while you do this.)
10. Put in the thin coconut milk-water combination and add the two whole
sticks of fresh lemongrass, if you are using it.
11. Bring to the boil, scraping up any hardened juices stuck to the
bottom of the pan. Turn the heat to low and simmer gently for 15
minutes. Remove the lemongrass and set aside.
12. Empty the contents of the pan into a sieve set over a bowl and push
the sauce through. Return all but 4 tbsp of the sieved sauce to the
frying pan and bring it to a simmer.
13. Put the lemon grass sticks back in along with the lime leaves (or
lemon rind), curry leaves, mint, the remaining 1½ tbsp lime juice and
the remaining 1 tsp salt. Stir.
14. Now lay the fish steaks in a single layer in the pan and bring its
contents to a simmer again over a medium-low heat. Cook gently for about
10 minutes or until the fish is done, spooning the hot sauce over the
steaks frequently.
15. Put the thick coconut cream into a bowl and stir it well. Slowly add
the 4 tbsp of reserved sauce and mix it in. Pour this over the fish.
16. Halve the tomatoes and add them to the pan. Cook until everything is
just heated through, then serve