KARE IKAN (FISH CURRY)

      Title: KARE IKAN (FISH CURRY)
  Categories: Indonesian, Seafood, Ceideburg 2
       Yield: 4 Servings
  
   1 1/2    Lb, cleaned weight fish
       6    Shallots or
       1 lg Onion
       2    Cloves garlic
       2 ts Ground coriander
       1 ts Ground ginger
     1/2 ts Powdered lemon grass or
       1    Blade fresh, lemon grass
       1 ts Chilli powder
       1    Salam leaf or bay-leaf
     1/2 ts Turmeric
     1/2 c  Tamarind water
       1 c  Of thick santen (coconut
            -milk)
       2 tb Vegetable oil
            Salt
         sl Cucumber
            Mint
  
   Fish curry is the literal translation of kare Ikan;
   but I should explain that Indonesian 'curry' is rather
   different from Indian curries. The recipe may be used
   for almost any fish.  In the former version of this
   book I suggested salmon steaks, which it suits well;
   but these are now rather expensive.  It is better to
   select a white fish with firm flesh, such as haddock,
   angler-fish, swordfish or dogfish.  In Australia the
   various fish known as whiting would be a good choice.
   Americans might like to use snappers. Whatever fish is
   used, it can be cut into small cubes or slices before
   frying.  Heat a little oil in a heavy frying-pan, and
   carefully brown the fish in it. Meanwhile, in another
   frying-pan, fry the chopped shallots (or onion) and
   garlic until tender. Stir in the chilli, ginger,
   turmeric, coriander, lemon grass, salam, salt and
   tamarind water. Let this mixture simmer for 10
   minutes, then put in the fish. Cover, and simmer for
   another 10 minutes.  Add the santen and cook for a
   further 5 minutes. Serve hot, garnished with very thin
   slices of cucumber and chopped mint. (Alternatively,
   put the cucumber and mint into the kare itself for the
   last 2 minutes of cooking.) Incidentally, the same
   kare can be made with prawns. There is no need to fry
   the prawns separately; but fry them in the mixture of
   onion, etcetera for a few minutes before you put in
   the tamarind water. Makes 4 servings. From "Indonesian
   Food and Cookery", Sri Owen, Prospect Books, London,
   1986." ISBN 0-907325-29-7. Posted by Stephen
   Ceideberg; March 1 1993.
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