Pindang (fermented Fish Curry)
Pindang is a traditional Batak dish from Indonesia, known for its rich and flavorful fermented fish curry. This dish is a staple in Batak cuisine and is often enjoyed with steamed rice.
Ingredients
- 500g fermented fish (ikan pekasam)
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 3 red chilies, sliced
- 1 stalk lemongrass, bruised
- 2 kaffir lime leaves
- 1 turmeric leaf, thinly sliced
- 1 teaspoon tamarind paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 500ml water
Instructions
- Heat a pot over medium heat and add the fermented fish, shallots, garlic, and water. Bring to a boil.
- Add the tomatoes, red chilies, lemongrass, kaffir lime leaves, turmeric leaf, tamarind paste, salt, and sugar. Stir well.
- Simmer for 30 minutes, stirring occasionally, until the fish is tender and the flavors have melded together.
- Remove from heat and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Pot Stove Serving bowls
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Pindang is best served hot with a side of steamed rice and a fresh salad.
Tips & tricks
For a spicier kick, add more red chilies to the curry. Adjust the salt and sugar according to your taste preferences.
Cost
$15