Balinese Fish and Idaho® Potato Curry (Kari Ikan)

A fragrant Balinese Fish and Potato Curry with authentic vibrant flavors! Serve over rice or whole grains.

Read Sylvia's full post here

Ingredients:

  • 1 cup jasmine rice 
  • 2 cups water
  • Pinch salt
  • 2 kefir lime leaves (optional) 
  • 2 tablespoons ginger, thinly sliced, skin OK
  • 1 shallot, rough chopped
  • 1 tablespoon fresh turmeric, thinly sliced, skin OK (or substitute 2 teaspoons ground)
  • 2 x 5 inch stocks lemongrass, thinly sliced into disks
  • 3 garlic cloves
  • 1 jalapeño (this will be mild)
  • 5 kefir lime leaves
  • 2 tablespoons coconut oil
  • 2 cups water
  • 8-10 ounces baby Idaho® potatoes, cut in half
  • 1 can coconut milk
  • ½ teaspoon salt
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • Sambal oelek, or chili paste or chili flakes for additional heat
  • 10 -12 ounces while fish (Alaskan cod, black cod, tilapia, halibut, sword fish, shrimp, scallops)
  • 1 cup peas, snap peas, green beans, bok choy or bell pepper (veggies that can cook in 1-2 minutes)
  • Garnish with lime wedge, crispy shallots (available at Asian markets), fresh mint, basil, scallions or cilantro

Directions:

  1. Put the rice, water, salt and kefir lime leaves, if using, in a saucepan and cook according to the directions on the rice package.
  2. Place the thinly sliced ginger, shallot, turmeric and lemongrass in the food processor. Add the garlic, jalapeño and lime leaves. Pulse until it becomes a paste, scraping down sides if necessary.
  3. Heat coconut oil in a large skillet, over medium high heat. When hot, add fragrant paste and stir constantly until it browns lightly, about 3-4 minutes. Add 2 cups water, give a stir, bring to a boil.
  4. Add potatoes, cover and simmer 15 minutes or until potatoes are fork tender.
  5. Remove the lid, and reduce the liquid just a little, letting it simmer uncovered for a few minutes. Add coconut milk, salt, fish sauce and the juice from one small lime. Taste. Remember this will go over rice, so the flavors will mellow. Add chili paste or flakes for more heat.
  6. Place the fish into the coconut sauce and simmer gently for 5 more minutes. Toss in the spring peas, snap peas or green beans and cook for just a minute or two, keeping them vibrant and snappy.
  7. Serve over rice with a lime wedge, crispy shallots, fresh mint, basil, cilantro or scallions.



Notes:

Serve over rice or whole grain. It's nice to toss a couple kefir lime leaves in with the cooking rice for a beautiful aroma.

Kefir lime leaves and crispy shallots can be found at Asian markets. The fragrant leaves are often found in the freezer section – I always buy extra and freeze. You can also find frozen chopped lemongrass, which can be very handy to have on hand.

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Yield: 3-4

Source:
Sylvia Fountaine
Food Blogger
Feasting at Home

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