Balinese Fish Curry

Chicken Liver Pate with Brandy
29/12/2017
Lamb Shank Tagine
12/01/2018

Balinese Fish Curry

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:

Print Recipe
Balinese Fish Curry
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Curry, Indonesian
Prep Time 30 minutes
Cook Time 25 minutes
Servings
portions
Ingredients
The Ingredients
The paste
Course Main Course
Cuisine Curry, Indonesian
Prep Time 30 minutes
Cook Time 25 minutes
Servings
portions
Ingredients
The Ingredients
The paste
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a food processor add all the paste ingredients, add a little water to make it easy to blend then blitz.
  2. 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.
  3. 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
  4. You can see the kencur next to the galangal - it's very tiny and looks like baby ginger, very aromatic.
  5. You can use chicken if you wish.
Recipe Notes

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

Share this Recipe

6 Comments

  1. Azlin Bloor says:

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

    • Cook with Sally says:

      Thank you azlin, This is why I love my holidays I get to know new recipe every time, Thank you for your visit.

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

  3. Anitha Gowda says:

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

Leave a Reply

Your email address will not be published. Required fields are marked *