Kari Ikan (Fish Curry
July 31st, 2007 | by rarzi |Kari Ikan (Fish Curry) Serves 4 people, more for a rijsttafel No sampling of Indonesian dishes would be complete without seafood or a curry. Syamsul and Beverley Bachri, owners ofBachri’s in Pittsburgh, Pennsylvania provide us with the perfect marriage, a fish curry, and a simple one at that.
1 Tb. oil 1 onion, sliced 1 tsp. grated fresh ginger 8 kemiri ground1 tsp. curry powder 2 tsp. kecap manis (sweet soy sauce) 2 tsp. lemon juice 1 cup water 4 fish fillets 2 scallions, chopped
Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over lowheat for 3 minutes. Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes. Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.
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