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A
delicately spiced Indonesian fish curry with fresh tomato
and zucchini, served with rice.
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| 2
tablespoons canola or peanut oil |
| 1
onion—finely chopped |
| ½
teaspoon shrimp paste (trassi) |
| 2
cloves garlic—finely
chopped |
| 1
teaspoon ground turmeric |
| 1
teaspoon ground cumin |
| 1
teaspoon ground coriander |
| 2
tomatoes—diced |
| 1
cup coconut milk |
| ½
cup water |
| 1
zucchini (courgette)—cut in half lengthways and
thinly sliced |
| 1
teaspoon salt |
| 1
teaspoon brown sugar |
| 1
cup long-grain rice |
| 1
teaspoon sambal oelek |
| 1
teaspoon tamarind puree (or 1 tablespoon lemon juice) |
| 2
x 6 oz (180g) white fish fillets—cut into bite-size
pieces |
HEAT
the oil in a large frying pan over a medium heat and cook
the onion for 5 minutes, stirring occasionally. ADD the shrimp
paste and cook for 30 seconds, stirring constantly to dissolve.
ADD the garlic, turmeric, cumin and coriander and cook for
1 minutes, stirring. ADD the tomatoes and cook for 2 minutes,
stirring regularly. ADD the coconut milk, water, zucchini,
salt and brown sugar, bring to the boil, then reduce the heat
to medium and simmer for 15 minutes, uncovered. WHILE the
curry simmers, cook the rice.
ADD the sambal oelek and tamarind puree to the curry and stir
to combine, then add the fish pieces. COOK for a further 6
minutes, uncovered, until the fish is just cooked. SERVE the
curry with rice.
Variation:
Replace the fish with shrimp (prawns), scallops or chicken.
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