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!
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?
The answer is meal planning and I don’t know what we’d do without it.
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.
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!
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
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)
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.
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! 😀
- 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
- 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
- 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.
- 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.
- Add your fish pieces and toss them around the wok for a further minute to start them cooking.
- 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.
- 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.
- 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!
- Time to tuck in. We recommend dishing up with your favourite fluffy white rice for the best curry experience. Yum yum!