Indonesian fish curry braised in coconut milk
Indonesian fish curry braised in coconut milk, served with steamed rice and Indonesian condiments. Serves 4 | Quicksand Food
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Cooking tools:
- Paring knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Skillet
- Stove
- Serving bowl
Ingredients
- 400g white fish fillets such as sand whiting, john dory or snapper
- 250g medium sized squid, cleaned
- 12 large raw peeled prawns
- 1 tablespoon lime juice
- 200g Balinese spice paste
- 2 tablespoons vegetable oil
- 4 kaffir lime leaves, torn
- 2 lemongrass stalks, halved and bruised
- 120ml Asian chicken stock
- 250ml coconut milk
- sea salt
- ground white pepper
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