Kari Ikan (Indonesian Fish Curry)
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.
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