Kari Ikan (Fish Curry)

Serves 4 people, more for a rijsttafel

  • 1 Tb. oil
  • 1 onion, sliced
  • 1 tsp. grated fresh ginger
  • 8 kemiri ground
  • 1 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 low
  • heat 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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