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.