Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chili peppers, sliced
- 1 tsp. salt
- 1 tsp. sugar
- 1 tbsp. tamarind paste
- 1 cup water
- 1 tomato, chopped
- 2 tbsp. chopped fresh cilantro
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 and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.
3. Add the sliced red chili peppers to the skillet and sauté for another 2-3 minutes.
4. Add the fish pieces to the skillet and stir gently to coat with the onion and chili mixture.
5. Add the salt, sugar, and tamarind paste to the skillet and stir to combine.
6. Pour in the water and bring the mixture to a simmer.
7. Add the chopped tomato to the skillet and stir to combine.
8. Cover the skillet and let the curry simmer for 10-15 minutes, or until the fish is cooked through and the sauce has thickened.
9. Garnish with chopped fresh cilantro before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Fat: 10g
- Carbohydrates: 9g
- Protein: 24g
Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish, such as cod or halibut.
- Red chili peppers can be substituted with any hot pepper of your choice.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as bell peppers or green beans to the curry for added nutrition and flavor.
- Use chicken or shrimp instead of fish for a different protein source.
Tips and tricks:
- Be gentle when stirring the fish to prevent it from breaking apart.
- Adjust the amount of chili peppers to your desired level of spiciness.
- If the curry is too thick, add more water to thin it out.
Storage instructions:
- Store any leftovers 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 until heated through.
Presentation ideas:
- Serve the curry in individual bowls with a side of rice and garnish with fresh cilantro.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the curry is too spicy, add a dollop of plain yogurt to help cool it down.
Food safety advice:
- Make sure the fish is fully cooked before serving.
Food history:
- Sambal Balado is a traditional Indonesian chili paste that is often used in curries and other dishes.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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Region: Indonesian