Chicken Liver Pate with Brandy

29/12/2017

Lamb Shank Tagine

12/01/2018

Balinese Fish Curry

Name: Balinese Fish Curry
Prep time: 30 min
Cook time: 25 min
Yield: 3 portions
Cuisine: Curry
Ingredients: 1 piece White fish (I used mahi-mahi fish); 1 finger size Lemon grass (peeled); 1 lrg Bay leaf; 1/2 cup Coconut milk; 1 tbsp grape seed oil (for frying); 1/2 cup Warm Water; 1 2" kencur (aromatic ginger, sand ginger); 1 3" Galangal (peeled ); 1 2" Fresh Ginger (peeled); 2 small Fresh hot chillies (chopped, without seeds); 7 small Shalotts (peeled, then cut into chunks); 3 medium Fresh red chillies (chopped, without seeds); 1 2" Tumeric (fresh, peeled); 12 small Cloves of garlic (peeled, then cut into chunks); 1 tsp Coriander seeds; 4 Macadamia nuts; 1 tsp White peppercorns

Balinese Fish Curry

My goodness – this Balinese fish curry really does taste good. Just look the colour of it, all natural with no added colours, and so easy to make.

Recently we went on holiday to Bali and we had a wonderful time. But one of my highlights was that one of the girls from Bali taught me how to make this amazing Balinese fish curry – her name was Eka.

So what did I really think of their cooking? Well, I was amazed how much they use chillies, shallots and garlic, but hardly any spices. However, the flavours hit your taste buds like you wouldn’t believe! There is no fat whatsoever – not like many other curries. I hardly have any of the bottles of ingredients that they use to flavour the dish, so I am soon going to my usual store to stock up – it’s been too long since I stocked up with new spices or bottles of condiments, and as I now have these lovely new recipes with exciting new flavours I must go next week to get my shopping and same time meet up for lunch with my friend.

I’m feeling particularly blessed at the moment – I’ve just had nice holiday away with my lovely family, and new recipes to try out – what more could a girl need? I know you are all thinking ‘well how about shoes…..? I have lots – my friend Dee will tell you this!

Enough of all this, let’s get cooking:

Balinese Fish Curry

Course

Main Course

Cuisine

Curry, Indonesian

Prep Time

30 minutes

Cook Time

25 minutes

Servings

portions

Ingredients

The Ingredients

1 piece White fish I used mahi-mahi fish
1 finger size Lemon grass peeled
1 lrg Bay leaf
1/2 cup Coconut milk
1 tbsp grape seed oil for frying
1/2 cup Warm Water

The paste

1 2" kencur aromatic ginger, sand ginger
1 3" Galangal peeled
1 2" Fresh Ginger peeled
2 small Fresh hot chillies chopped, without seeds
7 small Shalotts peeled, then cut into chunks
3 medium Fresh red chillies chopped, without seeds
1 2" Tumeric fresh, peeled
12 small Cloves of garlic peeled, then cut into chunks
1 tsp Coriander seeds
4 Macadamia nuts
1 tsp White peppercorns

Course

Main Course

Cuisine

Curry, Indonesian

Prep Time

30 minutes

Cook Time

25 minutes

Servings

portions

Ingredients

The Ingredients

1 piece White fish I used mahi-mahi fish
1 finger size Lemon grass peeled
1 lrg Bay leaf
1/2 cup Coconut milk
1 tbsp grape seed oil for frying
1/2 cup Warm Water

The paste

1 2" kencur aromatic ginger, sand ginger
1 3" Galangal peeled
1 2" Fresh Ginger peeled
2 small Fresh hot chillies chopped, without seeds
7 small Shalotts peeled, then cut into chunks
3 medium Fresh red chillies chopped, without seeds
1 2" Tumeric fresh, peeled
12 small Cloves of garlic peeled, then cut into chunks
1 tsp Coriander seeds
4 Macadamia nuts
1 tsp White peppercorns

Instructions

In a food processor add all the paste ingredients, add a little water to make it easy to blend then blitz.
On a low heat in a heavy pan heat the oil then add the paste you've just made, add the lemon grass and the bay leaf and fry - but keep stirring for about 10 mins, then add water and cook for further 5 mins.
Now add the fish and cook for another 5 mins. Add the coconut milk then cook for a further 5 mins and turn the heat off. Serve with boiled rice. Heaven
You can see the kencur next to the galangal - it's very tiny and looks like baby ginger, very aromatic.
You can use chicken if you wish.

Recipe Notes

Always chop your veg before you add them to the food processor.

Share this Recipe

8 Comments

Azlin Bloor says:

15/01/2015 at 4:52 pm

Great ingredients, delicious curry, Sally! Glad you had a great time on holiday!

Reply
- Cook with Sally says:
  
  16/01/2015 at 1:59 pm
  
  Thank you azlin, This is why I love my holidays I get to know new recipe every time, Thank you for your visit.
  
  Reply
Amila @Food Corner says:

14/03/2015 at 5:08 am

This really looks yummy.Sure,coconut milk with other all herbs and spices add a good flavour for the curry…

Reply
- Cook with Sally says:
  
  16/03/2015 at 11:27 am
  
  Thank you Amila for the visit and thank you for the compliment.
  
  Reply
Anitha Gowda says:

10/06/2015 at 1:04 pm

I can never forget the beautiful flower sitting on curry. Nice ingredients taste must be heavenly.

Reply
- Cook with Sally says:
  
  11/06/2015 at 11:13 am
  
  Thank you Anitha glad you like the recipe. I do hope you will make it one day.
  
  Reply
Samuel Kerry Vain says:

05/01/2018 at 9:43 am

Oh Baby! This worked so well with wild salmon! Thank you Sally! You and Azlin BLoor have me making things I had not thought of, but soooooooo tasty!!!!

Reply
- Cook with Sally says:
  
  31/01/2018 at 9:41 am
  
  Hi Sam thank you so much for liking my blog. I am sure you cook just as good us. You take care.
  
  Reply

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