Kare Ikan

== Description ==
If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough. If you cannot get the lime leaves the only substitute I know of is lime zest. The flavors do improve if you make it in advance and then reheat.
== Ingredients ==
* 1½ lb fillet, cut into bite size
* 6 shallots
* 2 cloves garlic
* 2 tsp ground coriander
* 1 tsp ground ginger
* ½ tsp powdered lemon grass
* 1 tsp chilli powder
* 1 salam leaf or bay leaf
* ½ tsp turmeric
* ½ cup tamarind water
* 1 cup coconut milk
* 2 tbsp vegetable oil
* salt
* 1 cucumber, sliced
* mint
== Directions ==
# Heat a little oil in a heavy frying-pan, and carefully brown the fish.
# Meanwhile, in another frying-pan, fry the chopped shallots and garlic until tender.
# Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
# Let this mixture simmer for 10 minutes, then put in the fish.
# Cover, and simmer for another 10 minutes.
# Serve hot, garnished with very thin slices of cucumber and chopped mint (alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking).
Category:Coconut milk Recipes
Category:Cucumber Recipes
Category:Fish Recipes
Category:Indonesian Snacks
Category:Lemongrass Recipes
Category:Lime Recipes
Category:Mint Recipes
Category:Salam leaf Recipes
Category:Shallot Recipes
Category:Tamarind juice Recipes