Kare Ikan (Fish Curry)

1. 1

   Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.

2. 2

   Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender.

3. 3

   Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.

4. 4

   Let this mixture simmer for 10 minutes, then put in the fish.

5. 5

   Cover, and simmer for another 10 minutes.

6. 6

   Add the santen and cook for a further 5 minutes.

7. 7

   Serve hot, garnished with very thin slices of cucumber and chopped mint.

8. 8

   (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.)

9. 9

   Incidentally, the same kare can be made with prawns.

10. 10

    There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water.

* Per serving · 4 servings · Values may vary.