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Ingredients
- Serves 2-4 people
red snapper fillet
10 cloves of shallots
5 cloves of garlic
5g ginger
5g turmeric
3 red large chilies
5 g candlenuts
2 bay leaves
1 lemongrass
25 g tamarind paste
1 tsp salt
100 ml coconut milk
cooking oil
300 ml water
180 g rice
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Gulai Ikan Karang (Snapper Fish Curry)
Featuring tender snapper fillets grilled to perfection and swimming in a sea of creamy sauce made of coconut milk, tomatoes and curry spices, the Gulai Ikan Karang is going to be your new favorite weeknight meal! You should know that your neighbors will come knocking on your door once they get a whiff of our homemade spice paste, which combines chilies, shallots, turmeric, laksa leaves and sliced ginger.
- Medium
- 45 min
- 20 min
- 10 min
- 4 steps
- 15 Ingredients
- Medium
- 4 steps
- 15 Ingredients
- 45 min
- 20 min
- 10 min
Instructions
-
Blend for Paste
- Chop the ginger, red chilis, turmeric and toss into blender along with shallots, garlic and candlenuts. Add a little oil to moisten and blend until smooth.
-
Marinate the fish
- Using a knife, score the fish fillet 3 times on each side and use ¼ of the blended ingredients onto the fish fillet.
- Coat well and marinate fish for 30 minutes.
-
Making the curry sauce
- Prepare the wok and pour oil. Once hot, pour in the spice paste, then add in the lemongrass, bay leaves, tamarind paste, salt and 300ml of water.
- Let it boil for around 2 minutes. Add in 100ml coconut milk and let it cook.
-
Crisp fish
- In a frying pan pour oil. Once the pan is heated, place the marinated fish on the skin sidedown to be cooked first.
- Once slightly crisp, turn over and fry the other side.
Plate and Serve!
Prepare the curry sauce onto a serving plate, and place the fish gently onto the bed of curry sauce and serve with warm rice.
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Ingredients
- Serves 2-4 people
-
red snapper fillet
-
10 cloves of shallots
-
5 cloves of garlic
-
5g ginger
-
5g turmeric
-
3 red large chilies
-
5 g candlenuts
-
2 bay leaves
-
1 lemongrass
-
25 g tamarind paste
-
1 tsp salt
-
100 ml coconut milk
-
cooking oil
-
300 ml water
-
180 g rice
Nutrition
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