Ingredients with Measurements:
- 1 lb. eggplant, cut into bite-sized pieces
- 1 lb. boneless fish fillet, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- 1 tbsp. vegetable oil
- 2 tbsp. kecap manis (Indonesian sweet soy sauce)
- 1 tbsp. fish sauce
- 1 tbsp. curry powder
- 1 can (14 oz.) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes until the onion is translucent.
3. Add the curry powder to the skillet and stir for 30 seconds until fragrant.
4. Add the eggplant to the skillet and stir to coat with the spices. Cook for 5-7 minutes until the eggplant is tender.
5. Add the fish fillet to the skillet and cook for 2-3 minutes until the fish is cooked through.
6. Add the kecap manis, fish sauce, and coconut milk to the skillet. Stir to combine and bring to a simmer.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes until the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the onion, garlic, and ginger
Low heat for simmering the curry
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 16g
Protein: 25g
Substitutions for ingredients:
- Use any type of firm white fish fillet instead of boneless fish fillet.
- Use regular soy sauce instead of kecap manis.
- Use any type of curry powder you prefer.
Variations:
- Add other vegetables such as bell peppers, carrots, or zucchini.
- Use chicken or shrimp instead of fish.
- Add more spice with chili flakes or fresh chili peppers.
Tips and tricks:
- Make sure to cut the eggplant into bite-sized pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the curry gently to avoid breaking up the fish fillet.
- Taste the curry before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve the curry with steamed rice or naan bread.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
- A fresh salad with a vinaigrette dressing.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the fish fillet until it is fully cooked through.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
Kecap manis is a sweet soy sauce that originated in Indonesia. It is made from soybeans, palm sugar, and various spices.
Flavor profiles:
This curry has a rich and savory flavor from the kecap manis and fish sauce, with a hint of sweetness from the coconut milk. The curry powder adds a warm and spicy flavor.
Serving suggestions:
Serve this curry as a main dish for a weeknight dinner or as part of a larger spread for a dinner party.
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Region: Indonesian