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- 1 1⁄2 lbs cleaned white fish fillets
- 6 shallots or 1 large onion
- 2 cloves garlic
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1⁄2 teaspoon dried lemon grass or 1 piece fresh lemongrass
- 1 teaspoon chili powder
- 1 salam leaf or 1 bay leaf
- 1⁄2 teaspoon turmeric
- 1⁄2 cup tamarind juice
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 slice cucumber
- Whatever fish is used, it can be cut into small cubes or slices before frying.
- Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.
- Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender.
- Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
- Let this mixture simmer for 10 minutes, then put in the fish.
- Cover, and simmer for another 10 minutes.
- Add the santen and cook for a further 5 minutes.
- Serve hot, garnished with very thin slices of cucumber and chopped mint.
- (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same care can be made with prawns.
- There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water.