Fish Curry

This healthy menu of fish contains omega-3 fatty acid, a good fat needed by the body. Omega-3 fatty acid has positive effect on our mood.

In addition to using lime, tamarind water can also be used to minimize the fishy smell of fish.


1 whole medium-sized northern red snapper, cut into five
5 shallots
3 cloves garlic
5 chili peppers, seeded
5 candlenuts
½ tsp coriander
2 cm turmeric
¼ tsp shrimp paste
1 l water
200 g ripe pineapple, cut into pieces
2 Indonesian bay leaves
4 tbsp tamarind water

How to make:

1. Rub the surface of fish with lime juice. Let stand for 15 minutes.

2. Puree shallots, garlic, chili peppers, candlenuts, coriander, turmeric and shrimp paste.

3. Heat the oil. Saute the pureed ingredients until they smell tasty.

4. Pour water.

5. Add the fish, pineapple, Indonesian bay leaves, tamarind water, sugar and salt. Stir well.

6. Cook over low heat until the fish is cooked, and the flavors mingle.

For five servings.

Nutrition facts per serving:

Calorie: 150 kcal
Protein: 21 g
Fat: 3.9 g
Carbohydrate: 7.9 g
Cholesterol: 35.5 mg

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