Ikan Woku (coconut Milk And Turmeric Fish Curry)

Ikan Woku is a traditional dish from the Manado cuisine of Indonesia. This flavorful coconut milk and turmeric fish curry is a popular dish known for its rich and aromatic spices.

Ikan Woku (coconut Milk And Turmeric Fish Curry)

Ingredients

  • 500g fish fillets, cut into chunks
  • 2 tomatoes, diced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 2 Tbsp turmeric powder
  • 400ml coconut milk
  • 2 Tbsp cooking oil
  • Salt to taste

Instructions

  1. Heat the cooking oil in a pan over medium heat.
  2. Add the sliced onion, minced garlic, and turmeric powder. Sauté until fragrant.
  3. Add the fish chunks and cook until they change color.
  4. Pour in the coconut milk, add the diced tomatoes, lemongrass, and kaffir lime leaves. Simmer for 15-20 minutes.
  5. Season with salt to taste and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

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

Supplies

Pan Spatula Knife Cutting Board

Tools

Stove

Serving suggestions

Ikan Woku is best served with steamed white rice and a side of sambal (chili paste).

Tips & tricks

For a spicier kick, add chopped bird's eye chilies to the curry.

Cost

$15