Balinese Fish Curry
Ingredients
The curry paste
-
2
tablespoons
thinly sliced ginger
-
1
medium
shallot, rough chopped
-
1
tablespoon
fresh turmeric, thinly sliced
-
2
5 inch
stocks lemongrass, thinly sliced
-
3
cloves
garlic
-
1
medium
jalapeno
-
5
leaves
kefir lime leaves
The curry
-
2
tablespoons
coconut oil
-
2
cups
water
-
8–10
ounces
baby potatoes, cut in half
-
1
can
coconut milk
-
½
teaspoon
salt
-
1
tablespoon
fish sauce
-
1
medium
lime, juiced
-
to taste
sambal oelek or chili paste or chili flakes
-
10–12
ounces
white fish (e.g., Alaskan cod, black cod, tilapia, halibut, swordfish, shrimp, scallops)
-
1
cup
peas, snap peas, green beans, bok choy, or bell pepper
For garnish
-
1
wedge
lime
-
to taste
crispy shallots
-
to taste
fresh mint, basil, scallions, or cilantro
For serving
-
to taste
rice or whole grains
Instructions
- Cook the rice or grain according to package instructions.
- Blend ginger, lemongrass, shallot, turmeric, jalapeño, garlic, and lime leaves in a food processor until it forms a paste.
- Heat coconut oil in a skillet over medium-high heat and cook the paste until lightly browned.
- Add water and bring to a boil, then add potatoes, cover, and simmer until tender.
- Uncover and reduce the liquid slightly, then stir in coconut milk, salt, fish sauce, and lime juice. Adjust seasoning with chili paste for heat.
- Add fish to the sauce and simmer gently for about 5 minutes.
- Stir in the spring peas or other quick-cooking vegetables and cook for another minute.
- Serve over rice, garnished with lime, crispy shallots, and fresh herbs.
Nutrition Facts (estimated)
Servings
3-4
Calories
546
Total fat
19.1g
Total carbohydrates
20.8g
Total protein
74.5g
Sodium
836.2mg
Cholesterol
174mg
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