Balinese Fish & Potato Curry (Kari Ikan)

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Capture 04/09/2017

Vibrant and flavourful and full of healthy ingredients, this dish will take you to a warm and sunny place. Once you have the ingredients in order, it’s surprisingly quick. The flavours that set this dish apart are kefir lime leaves and fresh turmeric root, blended right into the curry paste. I really recommend tracking down these ingredients from an Asian supermarket as the flavours are so fresh and full. Once you have the flavourful base made, you can use whatever fish you like. The Balinese commonly use swordfish but I used cod loin with fantastic results.

Ingredients:

For the paste:

  • 2 tablespoons thinly sliced ginger (skin on)
  • 1 shallot, roughly chopped
  • 1 tablespoon fresh turmeric – thinly sliced – skin on ( or sub 2 teaspoons ground)
  • 2 x 5 inch sticks lemongrass, thinly sliced into disks
  • 3 garlic cloves
  • 1 green chilli (this will be mild)
  • 5 kefir lime leaves

For the curry:

  • 2 tablespoons coconut oil
  • 2 cups water
  • 8-10 ounces baby potatoes, cut in half
  • 1 can coconut milk
  • ½ teaspoon salt
  • 1 tablespoon fish sauce
  • 1 lime- juice
  • sambal oelek, or chili paste or chili flakes for additional heat
  • 10 -12 ounces white fish – (I used cod loin. You could use tilapia, halibut, sword fish)
  • 1 cup peas, sugarsnap peas, green beans, pak choy ( veggies that can cook in 1-2 minutes)
  • Garnish with lime wedge,  crispy shallots, fresh mint, basil, spring onions and/or fresh coriander
  • Serve over Thai jasmine rice (it’s nice to toss a couple of kefir lime leaves in with the cooking rice for a beautiful aroma)

Method:

  1. Set the rice to cook.
  2. Place the thinly sliced ginger, lemongrass, shallot and turmeric in the food processor. Add the jalapeño, garlic, and lime leaves. Pulse until it becomes a paste, scraping down sides if necessary.
  3. Heat coconut oil in a large skillet, over medium high heat. When hot, add fragrant paste and stir constantly until it browns lightly, about 3-4 minutes. Add 2 cups water, give a stir, bring to a boil. Add potatoes, cover and simmer 15 minutes or until potatoes are fork tender.
  4. Remove the lid, and reduce the liquid just a little, letting it simmer uncovered for a few minutes. Add coconut milk, salt, fish sauce and the juice from one small lime. Taste. Remember this will go over the rice, so the flavours will mellow. Add chili paste or flakes for more heat.
  5. Place the fish into the coconut sauce and simmer gently for 5 more minutes. Toss in the spring peas, snap peas or green beans and cook for just a minute or two, keeping them vibrant and snappy.
    Serve over rice with a lime wedge, crispy shallots, fresh mint, basil, coriander and/or spring onions.
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