Ikan Kuah Santan (coconut Fish Curry)

Ikan Kuah Santan, or Coconut Fish Curry, is a traditional dish from Banjar Cuisine that is known for its rich and aromatic flavors. This dish is a perfect combination of tender fish cooked in a creamy coconut milk sauce with a blend of fragrant spices.

Gluten Free Dairy Free Main Course Banjar Coconut Fish Curry Banjar Cuisine
Ikan Kuah Santan (coconut Fish Curry)

Ingredients

  • 500g fish fillets, cut into pieces
  • 2 cups coconut milk
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes, diced
  • 2 green chilies, sliced
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • 2 tablespoons cooking oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the cooking oil in a pan over medium heat.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onions are soft and translucent.
  3. Add the turmeric, coriander, and cumin powder. Stir well to combine.
  4. Add the diced tomatoes and green chilies. Cook until the tomatoes are soft and the mixture is fragrant.
  5. Pour in the coconut milk and bring the mixture to a gentle simmer.
  6. Add the fish pieces and gently stir to coat them with the coconut milk sauce. Simmer for 15-20 minutes until the fish is cooked through.
  7. Season with salt to taste and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
10g
Protein
25g
Fat
20g

Supplies

Large pan Knife Cutting board Grater Measuring cups and spoons Serving dish

Tools

Stove Spatula Chopping knife

Serving suggestions

Ikan Kuah Santan is best served hot with steamed rice or crusty bread to soak up the delicious coconut curry sauce.

Tips & tricks

For a spicier kick, add more green chilies or a dash of chili powder to the curry.

Cost

$15