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.

Pindang (fermented Fish Curry)

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

  1. Heat a pot over medium heat and add the fermented fish, shallots, garlic, and water. Bring to a boil.
  2. Add the tomatoes, red chilies, lemongrass, kaffir lime leaves, turmeric leaf, tamarind paste, salt, and sugar. Stir well.
  3. Simmer for 30 minutes, stirring occasionally, until the fish is tender and the flavors have melded together.
  4. 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