Name: Tamarind Fish Curry with Pineapple Sambal
Yield: Serves 4
Cuisine: Balinese
Ingredients: 1 tablespoon castor sugar; 1 small cucumber; 4 × 150 g thick fish fillets (jewfish, snapper or blue eye), cut from the middle of the fish; 1 cup finely diced fresh pineapple; 40 ml fresh lime juice, strained; 300 ml fish stock; 2 small red chillies, minced; 2 teaspoons minced galangal; 1 teaspoon minced turmeric; 60 ml vegetable oil; 2 tablespoons Laksa Paste; 75 ml coconut cream; 2 tablespoons shredded Vietnamese mint leaves; 3 makrut lime leaves, finely shredded; 3 red shallots, finely sliced; 20 ml fresh lime juice, strained; 1 tablespoon shaved palm sugar; 40 ml fish sauce; 120 ml Tamarind Liquid; 2 teaspoons fish sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I sometimes serve this curry with steamed jasmine rice that has loads of finely shredded fresh herbs added to it. The best leaves to use are turmeric, Vietnamese mint, Asian or lemon basil, coriander and makrut lime. I also add fine shreds of torch ginger or pink ginger blossom when I can get hold of them. The rice complements the tangy flavours of the curry sauce perfectly and the pineapple sambal balances the sourness of the tamarind.