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:

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Balinese Fish Curry

Votes: 2
Rating: 5
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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

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.

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