Ingredients with Measurements:
- 1 lb. of kemplang fish, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 2 tbsp. of curry powder
- 1 tsp. of turmeric powder
- 1 tsp. of cumin powder
- 1 tsp. of coriander powder
- 1 can of coconut milk
- 1 cup of water
- 2 tbsp. of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pot and stir well to combine with the onion mixture.
5. Add the kemplang fish pieces to the pot and stir gently to coat with the spice mixture.
6. Pour in the can of coconut milk and 1 cup of water, and stir well.
7. Bring the curry to a simmer and cook for 15-20 minutes, or until the fish is cooked through and tender.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Any firm white fish can be used instead of kemplang fish.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Fresh turmeric and coriander can be used instead of powdered.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different types of fish or seafood, such as shrimp or squid.
- Add a tablespoon of fish sauce for extra umami flavor.
Tips and tricks:
- Be gentle when stirring the fish to avoid breaking it apart.
- Adjust the amount of curry powder to your liking.
- Use full-fat coconut milk for a creamier curry.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, sliced red chili peppers, or lime wedges.
Pairings:
Steamed rice, naan bread, or roti.
Suggested side dishes:
Cucumber salad, tomato and onion salad, or roasted vegetables.
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 reduce the liquid.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kemplang fish is a popular fish in Indonesia, where it is commonly used in traditional dishes such as fish curry.
Flavor profiles:
This curry has a rich and spicy flavor, with hints of coconut and ginger.
Serving suggestions:
Serve the curry hot with steamed rice and garnished with fresh cilantro leaves.
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Region: Indonesian