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===
* 1 1/2 lb Fish fillet, cut into bite size<BR>
* 6 Shallots<BR>
* 2 cloves garlic<BR>
* 2 tsp Ground coriander<BR>
* 1 tsp ground ginger<BR>
* 1/2 tsp Powdered lemon grass<BR>
* 1 tsp chilli powder<BR>
* 1 salam leaf or bay-leaf<BR>
* 1/2 tsp turmeric<BR>
* 1/2 cup tamarind water<BR>
* 1 cup coconut milk<BR>
* 2 tbsp vegetable oil<BR>
* salt<BR>
* 1 cucumber, sliced<BR>
* 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. <BR>
Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes. <BR>
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).
===Other Links===
==See also==
Category: Indonesian Snacks
Category:Indonesian Recipes
Category: Pan-fry Turmeric RecipesCategory: Turmeric Side Dish Recipes
category:Lemon Recipes
Category:Mint Recipes
Category:Salam leaf Recipes
Category:Lemongrass Recipes
category:tamarind juice Recipes
category:vegetable oil Recipes
category:ginger Recipes
category:coconut milk Recipes
category:lemongrass Recipes
category:salam leaf Recipes
category:cucumber Recipes
category:turmeric Recipes
category:garlic Recipes
category:salt Recipes
category:lime Recipes
category:mint Recipes
category:oil Recipes
category:cayenne pepper Recipes
category:chile leaf Recipes