Kare Ikan (Fish Curry)

Kare Ikan is Indonesia’s take on fish curry, a pot that balances three things at once: the richness of coconut milk, the sour tang of tamarind, and a low, smoldering chili heat.

The fish gets browned on its own first so it firms up and won’t break apart later. Meanwhile a fragrant base of shallots, onion, and garlic fries down before the dry spices go in: turmeric, coriander, ginger, lemongrass, and a salam leaf for that distinctly Indonesian perfume.

Save the coconut milk for the very end and let it warm through gently. Boil it hard and it splits into a greasy, grainy mess.

Then the trick that makes the dish sing: the cooling crunch of thin cucumber slices and a scatter of fresh mint, cutting right through the rich curry.

Chef Tips

• Brown the fish separately and only briefly. It finishes cooking in the sauce, so you don’t want to cook it through twice.
• Add the coconut milk last and keep it at a bare simmer. A rolling boil will curdle it.
• No tamarind on hand? A squeeze of lime brings a similar sour note, though less deep.
• Choose a firm fish like swordfish or salmon that holds its shape in the simmering curry.

Variations

• Make it with prawns instead, cooking them right in the spice base without browning first.
• Stir the cucumber and mint into the pot for the last two minutes for a softer, melded finish.
• Add a halved tomato or a handful of green beans to bulk it out into a fuller meal.