Indonesian Fish Curry

Ingredients

• 600 g fish fillet (e.g., cod or redfish)
• 1 piece ginger (walnut-sized)
• 50 ml coconut milk
• 5 tbsp sesame oil
• 5 tbsp Soy sauce
• 3 Garlic cloves
• 1 tsp chili powder
• 2 tbsp lemon juice
• 1 tbsp finely sliced lemongrass (white part only)
• 20 g peeled almond kernels
• 20 g chopped cashew nuts
• Salt
• black pepper (freshly ground)
• 1 tbsp parsley (cut into fine strips)
• lemon leaf(s) (optional)
• lemongrass (optional)

Instructions

1. 1.

   Peel the garlic cloves and ginger, then roughly chop both. Blend them together with coconut milk, sesame oil, soy sauce, ½ tsp chili powder, lemon juice, and almonds until smooth.

2. 2.

   Transfer the sauce to a wok or skillet and bring it to a brief boil with the lemongrass; then reduce heat and let it simmer gently.

3. 3.

   Add the cashew nuts to the sauce, season with remaining chili powder, salt, and pepper.

4. 4.

   Cut the fish fillet into about 3‑cm cubes, place them in the sauce, and cook for approximately 4 minutes. Serve the Indonesian fish curry sprinkled with parsley.