*  Exported from  MasterCook  *
                           KARE IKAN (FISH CURRY)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indonesian                       Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2                Lb, cleaned weight fish
    6                    Shallots or
    1       lg           Onion
    2                    Cloves garlic
    2       ts           Ground coriander
    1       t            Ground ginger
      1/2   ts           Powdered lemon grass or
    1                    Blade fresh, lemon grass
    1       t            Chilli powder
    1                    Salam leaf or bay-leaf
      1/2   ts           Turmeric
      1/2   c            Tamarind water
    1       c            Of thick santen (coconut
    2       tb           Vegetable oil
            sl           Cucumber
   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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