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Indonesian Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

Indonesian Fish Curry 2

Indonesian Fish Curry 2 is a beloved staple at home tables across the archipelago, where the focus is on simplicity and flavor. This dish reflects the way Indonesian families truly cook, with salt judged by hand and oil used liberally to bring out the richness of the fish. Passed down through generations, it's a comforting presence at any meal, whether a weekday dinner or a special gathering.

The curry offers a vibrant interplay of turmeric and tomatoes, creating a warm, golden hue that envelops tender pieces of firm white fish. The balance of salt and pepper enhances the natural sweetness of the onion, resulting in a harmonious dish that’s both satisfying and deeply flavorful.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 80 mloil
  • 1 tspturmeric
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the fish. Rinse 700 g of firm white fish under cold water, then pat it dry with paper towels to remove excess moisture. This ensures the fish will sear properly and not steam in the pan.
  2. Dice 1 onion and chop 2 tomatoes into small pieces. This will form the aromatic base of the curry, providing depth and sweetness.
  3. In a large, deep skillet or wok, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the diced onion and sauté until it becomes translucent and soft, which should take about 3-4 minutes. This step is crucial for releasing the onion's sweetness.
  4. Add 1 tsp of turmeric to the onions, stirring continuously for about 1 minute until the turmeric is well blended and fragrant. This will give the curry its characteristic golden color and earthy flavor.
  5. Add the chopped tomatoes to the skillet, stirring them into the onion and turmeric mixture. Cook until the tomatoes break down and form a thick, rich sauce, which should take about 5-7 minutes. The mixture should look cohesive and aromatic.
  6. Gently place the fish pieces into the skillet, nestling them into the sauce. Cook the fish for about 5-7 minutes, turning once halfway through. The fish is done when it turns opaque and flakes easily with a fork.
  7. Taste the curry and season with fine sea salt and black pepper to your preference. Stir gently to avoid breaking the fish. Serve the curry immediately, ensuring it remains hot and the fish retains its tender texture.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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