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.
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
- Heat the cooking oil in a pan over medium heat.
- Add the sliced onion, minced garlic, and turmeric powder. Sauté until fragrant.
- Add the fish chunks and cook until they change color.
- Pour in the coconut milk, add the diced tomatoes, lemongrass, and kaffir lime leaves. Simmer for 15-20 minutes.
- 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