Fish in Coconut Milk and Spices Recipe

(Gulai Ikan)

Ingredients : Serves 6

1 1/2 lb

3 cloves

2 teaspoons

1 teaspoon

1/2 teaspoon

1 teaspoon

1 stalk

1 teaspoon

1 1/2 cups

2 tablespoons

1/4 cup

1 cup

Firm dark fish steaks

Onions, finely chopped

Garlic, crushed

Finely grated fresh ginger

Ground turmeric

Dried shrimp paste

Lemon grass

Salt

Thin coconut milk

Chopped fresh basil

Tamarind liquid

Thick coconut milk

Salt to taste

Juice of half a lemon

Method :

Wash fish, rub with a little salt and lemon juice and set aside.
Combine onions, garlic, ginger, turmeric, dried shrimp paste, sambal ulek, lemon grass and salt in a saucepan with thin coconut milk.
Bring to simmering point and simmer uncovered until onions are soft and liquid thickened.
Add fish, basil and tamarind liquid and simmer until fish is cooked.
Stir in the thick coconut milk and heat through but do not boil, stirring so that coconut milk does not curdle.
Serve with white rice, vegetables and sambals.