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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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