Recipes

Coconut Fish Curry (Kari Ikan)

Serves 4

| Prep Time: 10 minutes

| Cook Time: 20 minutes

| Total Time: 30 minutes

You may need: Turmeric Gold

Discover The Recipe

Indonesia has long been hailed as one of the most important and largest producers of spices in the world, so much so that their Maluku (or Molucca) Islands were once known as the “Spice Islands.” While the nickname has faded the dedication to spices has not, and the exotic flavors found in Indonesian cuisine have resulted in gustatory masterpieces like Kari Ikan (Coconut Fish Curry). 

Kari Ikan is a bold, spicy, complexly flavored coconut fish curry, perfectly spices with Piquant Post’s proprietary Turmeric Gold spice blend, delivering layers of flavor to the dish. Turmeric provides an earthy backbone that is intensified by maple-nutty tasting fenugreek, while the warming spices of nutmeg, cinnamon, ginger and cardamom work in conjunction with aromatics garlic and onion to provide depth, fragrance, nuance and a touch of sweetness. The Turmeric Gold spice is blended with shallots, lemongrass, chili and lime to form a spice paste that is sauteed in a hot pan to release deep flavors. 

We simmer the spice paste in coconut milk until the flavors meld, then add in green beans and fresh cod at the end so the veggies and fish are just cooked through, perfectly tender and an excellent textural pair with jasmine rice. Try using Turmeric Gold as a flavor- and aroma-packed substitute in any dish calling for Turmeric.

Ingredients

  • 4 cloves garlic, diced

  • 2 shallots, diced

  • 1.5 Tbsp Piquant Post Turmeric Gold spice

  • 3 Tbsp fish sauce

  • ½ lime, juiced

  • 2-3 bird's eye or jalapeno chilis, seeds removed (optional)

  • 2 tsp lemongrass, white end sliced into rings (optional)

  • 2 Tbsp coconut oil (or olive or vegetable oil)

  • 1 stalk lemongrass (using bottom half or white end), outer skin removed and lightly smashed

  • 1 can coconut milk

  • 1 cup water

  • ½ lb green beans, tips trimmed

  • 1 lb cod filets, cut into 2 inch pieces

  • Steamed / cooked jasmine rice for serving

Notes

Bird's eye chilis are very spicy! We have removed the seeds but feel free to add seeds to make it more spicy.

If you aren’t able to find lemongrass, use lemon zest or try these lemongrass substitutes

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Cook your rice. Then, make the spice paste: combine garlic, shallots, Piquant Post Turmeric Gold, fish sauce, lime juice, chilis and sliced lemongrass rings.

In a large pot, heat oil over Med-High heat. Add lemongrass stalk, saute for 1 minute. Add spice paste, saute for one minute, until fragrant. Add coconut milk, water and bring to a boil. Simmer for 10 minutes.

Add green beans and simmer for 2 minutes. Add fish, fully submerged in the broth. Simmer for 5-6 minutes, until the fish is cooked through and flakes with a fork.

Serve hot with fresh jasmine rice.

Alternatives & Substitutions

Coconut Fish Curry (Kari Ikan)

Serves

4

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Piquant Post spice you’ll need: Turmeric Gold

Ingredients

  • 4 cloves garlic, diced

  • 2 shallots, diced

  • 1.5 Tbsp Piquant Post Turmeric Gold spice

  • 3 Tbsp fish sauce

  • ½ lime, juiced

  • 2-3 bird's eye or jalapeno chilis, seeds removed (optional)

  • 2 tsp lemongrass, white end sliced into rings (optional)

  • 2 Tbsp coconut oil (or olive or vegetable oil)

  • 1 stalk lemongrass (using bottom half or white end), outer skin removed and lightly smashed

  • 1 can coconut milk

  • 1 cup water

  • ½ lb green beans, tips trimmed

  • 1 lb cod filets, cut into 2 inch pieces

  • Steamed / cooked jasmine rice for serving

Instructions

  1. Cook your rice. Then, make the spice paste: combine garlic, shallots, Piquant Post Turmeric Gold, fish sauce, lime juice, chilis and sliced lemongrass rings.

  2. In a large pot, heat oil over Med-High heat. Add lemongrass stalk, saute for 1 minute. Add spice paste, saute for one minute, until fragrant. Add coconut milk, water and bring to a boil. Simmer for 10 minutes.

  3. Add green beans and simmer for 2 minutes. Add fish, fully submerged in the broth. Simmer for 5-6 minutes, until the fish is cooked through and flakes with a fork.

  4. Serve hot with fresh jasmine rice.

Notes

  • Bird's eye chilis are very spicy! We have removed the seeds but feel free to add seeds to make it more spicy.

  • If you aren’t able to find lemongrass, use lemon zest or try these lemongrass substitutes

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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