Dinner/ Recipes

Creamy Indonesian Curry with Fish (Kari Ikan) + Free Meal Planner

Indonesian Curry with Fish (Kari Ikan). Creamy coconut, tangy lemongrass and tender white fish in a vibrant yellow Indonesian curry sauce. Delicately spiced and gorgeously aromatic, this is the winter curry winner in our books!

Creamy Indonesian Curry with Fish (Kari Ikan) - Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner. | wandercooks.com

Waaah. How did life become so busy? It feels like weekdays slip through our fingers and weekends come and go in the blink of an eye.

And we don’t like it! 😛

We’ve been so busy lately that we’re even struggling to find time to cook, which is REALLY SAD for a couple of food addicted bloggers.

So how do we keep our schedules running and our tummies full at the same time?

Creamy Indonesian Curry with Fish (Kari Ikan) - Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner. | wandercooks.com

The answer is meal planning and I don’t know what we’d do without it.

It’s pretty much essential to keep us on track, not just for what we’ll have for dinner tonight but also the delicious breakfast, lunch and dessert recipes we LOVE sharing with you.

On Saturdays we’ll sit down with our housemate for 10 minutes and write out a list of all the delicious awesomeness recipes we want to cook and ingredients we’ll need for the week ahead.

Then we’ll hit up the farmers markets for fresh produce, swing by the Asian, European or Indian import stores for quirky ingredients, and finish up at the supermarket for everything else.

We get in and out as quick as possible so we can enjoy the weekend before jumping in the kitchen for our next cooking fiesta.

Now, we realise you guys probably  want to do the same so GUESS WHAT! We thought we’d spoil you this week with the meal planner we like to use!

Creamy Indonesian Curry with Fish (Kari Ikan) - Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner. | wandercooks.com

We call it – The Delicious Plan!

You see this isn’t any regular organiser, this is the YUM-MAKER, which is now YOUR yum-maker. Each day is divided into meal types to keep you on your cooking toes and your taste buds excited.

Why do you need to download this right now?

  • Get your Monday to Friday meals sorted
  • Give you more time to relax
  • Shopping lists and notes section included
  • Black & white printer friendly to save your ink
  • Super delicious meals planned in advance and ready to be cooked

Grab your free downloadable here and let us know what you think!

Creamy Indonesian Curry with Fish (Kari Ikan) - Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner. | wandercooks.com

We’ll plan our recipes around which veggies will go off quickest and cook those first. And we’ll occasionally cook up extra big batch recipes to keep in the fridge or freezer for mid-week lunches.

After that we’re set for a few weeks, and only need to head to the shops to top up our fresh ingredients as we use them up.

How do you sort out and plan your recipes for the week?

Creamy Indonesian Curry with Fish (Kari Ikan) - Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner. | wandercooks.com

Creamy Indonesian Curry with Fish (Kari Ikan)

Finally, FINALLY, the skies have cleared on our task lists so we can spend more time in the kitchen together doing what we do best.

Our housemate had been raving about her favourite Indonesian Curry from Bali, so we decided to surprise her with a fresh batch using some of our Wanderdad’s freshly caught snapper fillets.

This Creamy Indonesian Curry is the end result and the news  is good people! All you need is a few fresh herbs and spices, some coconut cream, your favourite white fleshed fish and a little time to set it all to a simmer. MM MMM.

Please don’t be overwhelmed by the list of ingredients! If you love to cook, you’ll never regret having all of these on hand to cook up a delicious storm, and most of them are thrown in and blended in one step anyway. Done!

You can easily make this Indonesian curry as hot as you like it. Feel free to adjust the number of chillis you use in the paste, or keep extra sliced chilli on hand to garnish after serving.

You can even substitute with chicken if you don’t like fish.

Creamy Indonesian Curry with Fish (Kari Ikan) - Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner. | wandercooks.com

Can’t get enough of that curry buzz?

Check out our other flavour-packed curries from around the world, starting with these gorgeous Burmese Lemongrass Chicken and Eggplant curries, guaranteed to have your mouth watering even before you’ve finished cooking.

Love fish but want to try something a little different? This Lao Steamed Fish is just what you need! 😀

5.0 from 6 reviews
Creamy Indonesian Curry with Fish (Kari Ikan) + Free Meal Planner
 
Prep time
Cook time
Total time
 
Creamy coconut, tangy lemongrass and tender white fish. Delicately spiced, this aromatic recipe is a winter curry winner.
Author:
Recipe type: Dinner
Cuisine: Indonesian
Ingredients
  • 400 g white fleshed fish, cut into 3 cm x 3 cm pieces
  • 1 lemongrass stalk, bruised
  • 3 kaffir lime leaves
  • 1 cup water
  • 1 cup coconut milk
  • 3 tbsp canola oil
Spice Paste (don’t worry, it’s super easy)
  • 6 cloves garlic, roughly chopped
  • 3 large red chillis, deseeded and chopped (for flavour)
  • 1 - 3 small red chillis (for heat)
  • 1 tomato, chopped
  • 2 – 3 tbsp fish sauce
  • 1 tbsp turmeric powder
  • 2 tsp ginger, chopped or minced
  • 2 tsp lemongrass, finely sliced
  • 1 tsp coriander powder
  • 1 tsp tamarind paste
  • ¼ tsp black pepper
  • 3 small shallots, roughly chopped
  • 2 tsp palm sugar
  • 1 pinch nutmeg
Instructions
  1. First up! The spice paste. It looks like a scary list of ingredients but it’s super easy to make! Pop everything on the spice paste list into a food processor or blender and whizz around until it transforms into a fragrant paste. If they don’t blend nicely, pour in a small glug of oil to help it along. You can also grind them up in a mortar and pestle if you’re feeling particularly authentic.
  2. Now, heat the canola oil in a large work over a medium heat. Throw in the lemongrass stalk and kaffir lime leaves and poke them around with a spatula or wooden spoon for a minute until nice and aromatic. Then add the spice paste and give it all a good stir.
  3. Add your fish pieces and toss them around the wok for a further minute to start them cooking.
  4. Now, pour in your water, reduce heat to a simmer and allow that fragrant curry to merrily bubble away until the fish has fully cooked. (Cooking time will vary a bit depending on the fish you choose, so keep an eye on it). Stir occasionally so you don’t end up with burnt curry sticking to your wok.
  5. Finally add that glossy coconut cream (shake or stir the can first – it will have separated from standing). Bring to the boil and stir stir stir.
  6. Your last step is the most delicious. TASTE your curry! Are you happy with it? Does it need more salt? More garlic, more ginger, more fish sauce? Go for it!
  7. Time to tuck in. We recommend dishing up with your favourite fluffy white rice for the best curry experience. Yum yum!

 

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  • Gloria @ Homemade & Yummy
    22/12/2016 at 12:38 am

    I do love a good curry. This sounds delicious. I usually make curry with chicken. I will have to try it with fish.

    • Wandercooks
      22/12/2016 at 4:47 pm

      Oooh yep, this curry also works great with chicken (we’ve cooked it a few times now with fish AND chicken!)

  • J @ Bless Her Heart Y'all
    21/12/2016 at 10:42 pm

    Mmmmm! I love coconut and lemongrass flavors combined. Such a refreshing combo. I bet it tastes amazing with the curry in there too! Yum!

    • Wandercooks
      22/12/2016 at 4:46 pm

      Oh I know right? There’s nothing in this world like the flavours and combinations in Asian cuisine.

  • Elizabeth
    21/12/2016 at 10:25 pm

    This sounds like an utterly gorgeous recipe! I have some monk fish in my freezer calling out to be made into this.

    • Wandercooks
      22/12/2016 at 4:46 pm

      Aww thanks Elizabeth, let us know how it goes. 😀

  • Rebecca @ Strength and Sunshine
    21/12/2016 at 9:24 pm

    I just love these stunning flavors and the intense color! So good!

    • Wandercooks
      06/01/2017 at 9:05 am

      Absolutely! You know what they say… we eat with our eyes as much as our stomach!

  • Heather @Boston Girl Bakes
    21/12/2016 at 11:40 am

    I hear you on the meal plans..they make my life so much easier! And thanks for the free download 🙂 I think this fish dish is going under Thursday for New and Different 🙂

    • Wandercooks
      22/12/2016 at 4:45 pm

      You’re very welcome Heather, glad we could help. Hope you enjoy the fish!

  • Gloria @ Homemade & Yummy
    04/05/2016 at 11:04 pm

    Curries are great and this sounds delicious. Love the aroma of all those wonderful spices.

    • Wandercooks
      05/05/2016 at 3:15 pm

      Thanks Gloria, there’s nothing like the smell of freshly blended spices is there? Just watch out when they hit the hot oil haha, especially if there’s chilli in it, they pack one fiery kick!

  • pooja@poojascookery.com
    04/05/2016 at 11:32 am

    Amazing. I am from Coastal region from India and a fish eater. We cook fish almost everyday. Our curry is little different but this looks amazing. Will try out this time.

    • Wandercooks
      05/05/2016 at 3:14 pm

      Yum that would be amazing. It’s not common here in Australia to eat fish all that regularly, but we’re aiming to cook with it at least once a week now. Super addicted to fish curry now haha, would love to try yours!

  • dixya @food, pleasure, and health
    04/05/2016 at 10:54 am

    i hear you on being busy – life has been just nonstop and im so ready for some downtime desperately…

    • Wandercooks
      05/05/2016 at 3:13 pm

      It’s crazy, isn’t it? It’s almost like we need to add ‘Downtime’ as a task on our schedules, otherwise we keep overlooking it!

  • Anne Murphy
    04/05/2016 at 7:07 am

    I’m so glad to know I’m not the only one who plans meals by Which Vegetable should be used first… LOL

    That curry sounds wonderful. I have to find a reliable source for lemongrass – it’s turning up in recipes more and more, but not in the nearest grocery store. I just need to find out which of the fancier (farther) ones carry it!

    • Wandercooks
      05/05/2016 at 3:11 pm

      Thanks Anne! I feel like lemongrass is one of those ingredients that is growing in popularity so hopefully it won’t be long til it’s easily accessible for you. In the meantime though, if you have any Asian import stores near you definitely try there, and if not maybe online. Surprisingly we just found fresh lemongrass for sale on Amazon.

  • Georgina Ingham | Culinary Travels
    04/05/2016 at 1:40 am

    Oh my! This curry looks absolutely luscious. I love those flavours and fish in curry gets my vote.

    I do a monthly (or so) large shop for tinned and dry goods like flour, tinned tomatoes, etc and shop for fresh goods through the week as I need them, plus I get a weekly organic fruit & vegetable box delivery. I try and shop for my fresh foods locally from markets, small stores and farm shops etc. My large shop is unfortunately done at the supermarket, with speciality items from online stores and deli’s.

    • Wandercooks
      05/05/2016 at 3:07 pm

      Thanks Georgina! It’s so different isn’t it? Most people will go for chicken, beef or lamb but fish is absolutely glorious in curry. Your shopping/planning sounds super organised! We love buying organic and trying to support local stores/farmers rather than supermarkets and definitely aim to do so as much as possible.

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