Curry Ikan / Curry Fish Recipe

This is a fish curry that may be used with almost any white fish with firm flesh, such as haddock, angler fish, or swordfish. Snappers are suitable, too. This dish is very tasty and spicy.

Ingredients:

• 1 Tbsp. vegetable oil
• 1 cup green beans
• 1 cup chicken stock or water
• 1 lb. (around 450 g) of fish
• 1 tomato, cut into quarters
• 2 cups prepared curry stock
• Mint for garnish

Steps:

Heat a wok and fry beans for 1 minute, then set aside. Heat the chicken stock or water and poach fish for 3 to 5 minutes. Drain fish, let cool, and pat dry with a paper napkin. Cut fish into small slices, heat oil, and fry fish until golden. When it’s finished, keep it warm on a serving platter.

Discard frying oil and heat chicken and curry stocks. Add beans and quartered tomato. Cook for another half minute or so, and then pour over fish. Garnish with mint. Makes 4 servings.

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