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Kari Ikan


Kari Ikan (Indonesian Fish Curry)

2tbsp. Cooking oil
1 tsp. Minced garlic (optional)
1 tsp. Grated fresh ginger
1 whole Onion, sliced
8 kemiri ground
1 tsp. Curry powder
2 tsp. Kecap manis (sweet soy sauce)
2 tsp. Lemon juice
1 cup Water
4 pieces Fish fillets, with soft flesh
2 stalks Scallions, chopped


In medium heat put wok with 2 tbsp oil, add the sliced onion, minced garlic and stir-fry until tender.

Add ginger, kemiri, and curry powder, and stir-fry over low heat for 5 minutes.

Add kecap manis, lemon juice, and water, and bring to a boil.

Reduce heat and simmer for about 3 minutes.

Add fish fillets in a single layer in the wok.

Cover and simmer for 5 minutes on each side or until the fish is done.

Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with steamed white rice.

Serve 4 people.

Simple tips:

I tried to alter my fish when I did this recipe, I used haddock fillets, it turn up really good, any good cut of fish fillet will be delicious with this dish.



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Last modified: May 26, 2003