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Indonesian Kingfish Curry
Ingredients
- 600g South Australian Yellowtail Kingfish, cut into 2cm pieces
- 3 tbs extra virgin olive oil
- 1 onion, roughly chopped
- 4 cloves garlic
- 2 tbs fresh ginger, roughly sliced
- 2 makrut lime leaves, roughly chopped
- 1 red chilli, roughly chopped
- 1 stalk lemongrass, tender part only, finely sliced
- 1 tsp ground turmeric
- 1 tsp salt flakes
- 400ml coconut cream
- ½ cup raw cashews, roughly chopped
- 3 tbs tomato paste
- 1 tbs brown sugar
- To serve: rice, spring onions and chilli
Method
- Place olive oil, onion, garlic, ginger, makrut leaves, chilli, lemongrass, turmeric and salt in a small food processor. Process until a fine paste.
- Heat a large frypan over medium heat. Add curry paste and cook for 10 minutes, stirring often.
- Add coconut cream, cashews, tomato paste and brown sugar. Bring to the boil, then reduce heat until the curry is barely simmering and cook for 5 minutes.
- Add kingfish and cook for 4-5 minutes, gently stirring occasionally.
- Serve with rice, spring onions and chilli.