Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. melindjo paste
- 1 tbsp. curry powder
- 1 can (14 oz.) coconut milk
- 1 cup water
- 2 tbsp. vegetable oil
- 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 heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the melindjo paste and curry powder and stir until fragrant.
5. Pour in the coconut milk and water and stir to combine.
6. Add the fish pieces and season with salt and pepper to taste.
7. Bring the curry to a simmer and cook for 10-15 minutes, or until the fish is cooked through.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 23g
Carbohydrates per serving: 6g
Protein per serving: 23g
Substitutions for ingredients:
- Melindjo paste can be substituted with tamarind paste or lime juice.
- White fish fillets can be substituted with any firm white fish, such as cod or halibut.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Substitute the fish with shrimp or chicken.
Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Adjust the amount of curry powder and melindjo paste to your taste.
- Serve with rice or naan bread.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Melindjo paste is a traditional Indonesian ingredient made from the seeds of the Gnetum gnemon tree. It is commonly used in Indonesian cuisine to add a sour flavor to dishes.
Flavor profiles:
This curry has a rich and creamy coconut milk base with a tangy and slightly sour flavor from the melindjo paste.
Serving suggestions:
Serve the curry hot with rice or naan bread for a satisfying and flavorful meal.
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Region: Indonesian