Ingredients with Measurements:
- 500g fish fillets (any white fish)
- 2 tablespoons tauco (fermented soybean paste)
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chili peppers, sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 cup water
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry. Cut them into bite-sized pieces and set aside.
2. In a small bowl, mix together the tauco, tamarind paste, palm sugar, and fish sauce. Set aside.
3. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and sliced chili peppers to the pan and sauté for 1-2 minutes.
5. Add the ground coriander, cumin, and turmeric powder to the pan and stir well.
6. Add the tauco mixture to the pan and stir until well combined.
7. Add the fish pieces to the pan and stir gently to coat them with the sauce.
8. Pour in the water and bring the curry to a simmer.
9. Cover the pan and let the curry cook for 10-15 minutes, or until the fish is cooked through.
10. Season with salt to taste.
11. Garnish with fresh coriander leaves and serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- If you can't find tauco, you can use miso paste as a substitute.
- If you don't have tamarind paste, you can use lime juice instead.
- If you don't have palm sugar, you can use brown sugar or honey.
Variations:
- You can use any type of fish for this recipe.
- You can add vegetables such as bell peppers, eggplant, or green beans to the curry.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and dry.
- If the curry is too thick, you can add more water to thin it out.
- Taste the curry before adding salt, as the fish sauce and tauco are already salty.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with steamed rice on the side.
Garnishes:
- Fresh coriander leaves
Pairings:
- Steamed rice
- Naan bread
- Roti
Suggested side dishes:
- Stir-fried vegetables
- Cucumber salad
Troubleshooting advice:
- If the curry is too salty, you can add more water to dilute it.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
- Tauco is a traditional Indonesian ingredient made from fermented soybeans.
Flavor profiles:
- Salty, sour, sweet, and spicy
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian