Fish in Creamy Coconut Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an AUTHENTIC Malay/Indonesian recipe and tastes absolutely beautiful with rice. Trust me! :) I got this recipe from hawkers in Malaysia-so it's a tad spicy. Chicken breasts may be used in place of fish. Note: This serves 4 with rice and a side of stir-fried vegetables. Ingredients:
1 large onion, sliced |
2 large red chilies, minced |
1 teaspoon ginger, grated |
1 teaspoon ground turmeric |
10 kaffir lime leaves or 2 stalks lemongrass, bruised |
1 tablespoon tamarind paste (found in asian food stores) |
1 (400 ml) can coconut milk |
1 (400 ml) can pineapple chunks, drained |
4 pieces fish, cutlets about 1 inch thick or 600 g fish fillets |
Directions:
1. Fry the onion and chillies in a little oil til the onion goes soft.
2. Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
3. Mix in the coconut milk and pineapple chunks.
4. Arrange the fish pieces in the sauce, cover and simmer til cooked.
5. Season with salt and sugar. It should be more savoury than sweet.
6. ENJOY!
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