Kari Ikan Eurasia (eurasian Fish Curry)
Kari Ikan Eurasia, also known as Eurasian Fish Curry, is a flavorful and aromatic dish that is popular in Eurasian cuisine. This dish combines the richness of Indian spices with the freshness of seafood, creating a delightful and comforting meal.
Ingredients
- 500g white fish fillets, cut into chunks
- 2 onions, finely chopped
- 3 tomatoes, diced
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, sliced
- 1 tsp turmeric powder
- 2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 cup coconut milk
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat. Add the chopped onions and cook until they are soft and translucent.
- Add the minced garlic, grated ginger, and green chilies. Sauté for a few minutes until fragrant.
- Stir in the turmeric, chili powder, cumin powder, and coriander powder. Cook for 1-2 minutes to toast the spices.
- Add the diced tomatoes and cook until they break down and form a thick sauce.
- Pour in the coconut milk and bring the curry to a gentle simmer.
- Gently add the fish chunks into the curry and let it simmer for 8-10 minutes until the fish is cooked through.
- Season with salt to taste and serve hot with steamed rice or crusty bread.
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
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Kari Ikan Eurasia with a side of steamed rice and a fresh cucumber salad.
Tips & tricks
Tips: Adjust the amount of chili powder and green chilies to suit your spice preference.
Cost
$15