INDONESIAN FISH CURRY

INDONESIAN FISH CURRY

1 small onion, skinned and roughly chopped

1 garlic clove, skinned and chopped

2.5 cm piece root ginger, skinned and chopped

5 ml (1 level tbsp) ground turmeric

2.5 ml (1/2 level tsp) Laos powder

1 dried red chilli or 1.25 ml (1/4 level tsp) chilli powder

30 ml vegetable oil

salt

450 g haddock fillets, skinned and cut into bite-sized pieces

450 ml coconut milk

juice of 1 lime

shredded coconut, to garnish

1. Put the first seven ingredients in a blender or food processor with 2.5 ml salt. Work to a thick paste.


2. Transfer the paste to a flameproof casserole and fry gently, stirring, for 5 minutes. Add the haddock pieces and fry for a few minutes more, shaking the pan constantly.


3. Pour in the coconut milk, shake the pan and turn the fish gently in the liquid. Bring to the boil slowly, then lower the heat, cover and simmer for 10-15 minutes, until the fish is tender.


4. Add the lime juice, taste and adjust seasoning, then transfer to a warmed serving dish and sprinkle with coconut. Serve immediately.
   Serves 4

INDONESIAN FISH CURRY