Acehnese Spicy Fish Curry With Vegetables
Acehnese Spicy Fish Curry with Vegetables is a traditional dish from the Acehnese Cuisine, known for its bold flavors and aromatic spices. This recipe combines the freshness of fish and vegetables with the rich and spicy curry sauce, creating a delightful and satisfying meal.
Ingredients
- 500g white fish fillets, cut into chunks
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 red chili, sliced
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400ml coconut milk
- 1 cup water
- 2 tomatoes, diced
- 1 cup green beans, trimmed
- Salt to taste
- 2 tbsp cooking oil
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the sliced onion, minced garlic, and sliced red chili. Cook until the onion is soft and translucent.
- Add the turmeric powder, ground coriander, and ground cumin. Stir well to combine and cook for 2 minutes to release the flavors.
- Pour in the coconut milk and water. Bring the mixture to a gentle simmer.
- Add the fish chunks and diced tomatoes. Let it simmer for 10 minutes until the fish is cooked through.
- Add the green beans and cook for an additional 5 minutes until the beans are tender.
- Season with salt to taste and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Acehnese Spicy Fish Curry with Vegetables with a side of steamed rice and a fresh cucumber salad.
Tips & tricks
For an extra kick of heat, add more red chilies or a dash of chili flakes to the curry.
Cost
$15