Ingredients with Measurements:
- 1 lb. of fish fillet (any white fish)
- 2 cups of Ichang papeda (or any starchy yam)
- 1 can of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp. of curry powder
- 1 tsp. of turmeric powder
- 1 tsp. of cumin powder
- 1 tsp. of coriander powder
- 1 tsp. of salt
- 1 tbsp. of vegetable oil
- 2 cups of water
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. Peel and cut the Ichang papeda into small pieces. Put them in a blender or food processor and blend until smooth. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and salt. Stir well.
4. Add the blended Ichang papeda and stir until well combined.
5. Add the coconut milk and water. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 10 minutes.
7. Add the fish fillet and let it cook for another 10 minutes or until the fish is cooked through.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Any starchy yam can be used instead of Ichang papeda.
- Any white fish can be used instead of fish fillet.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers.
- Use chicken or tofu instead of fish.
Tips and tricks:
- Blend the Ichang papeda until it's very smooth to avoid lumps in the curry.
- Adjust the amount of curry powder to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Ichang papeda is a type of yam that is native to Indonesia. It is commonly used in traditional Indonesian cuisine.
Flavor profiles:
This curry has a creamy and slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve hot with rice.
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Region: Indonesian