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Ikan Masak Lemak Nenas
A flavorful fish curry where fish is simmered in a rich coconut milk broth with pineapple chunks, chilies, and turmeric. The sweetness of the pineapple balances the savory and spicy notes of the curry.
ð§ ææ
- 500 g White fish fillets(such as mackerel, snapper, or sea bass, cut into pieces)
- 400 ml Coconut milk
- 1 cup Pineapple(fresh or canned, cut into chunks)
- 2-3 pieces Red chilies(deseeded and sliced, adjust to taste)
- 1 tsp Turmeric powder
- 3 medium Shallots(sliced)
- 2 cloves Garlic(sliced)
- 1 stalk Lemongrass(bruised)
- to taste Salt
- 1 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a pot or wok over medium heat. Sauté the sliced shallots and garlic until fragrant.
- 2
Add the sliced red chilies, turmeric powder, and bruised lemongrass. Stir for a minute until aromatic.
- 3
Pour in the coconut milk and bring to a gentle simmer. Add salt to taste.
- 4
Gently add the fish pieces and pineapple chunks to the simmering broth. Do not stir too vigorously to avoid breaking the fish.
- 5
Cover and cook for 15-20 minutes, or until the fish is cooked through and flakes easily. The pineapple should soften.
- 6
Serve hot with steamed rice.
ð¡ ããã®ã³ã
- âUse firm white fish that holds its shape well during cooking.
- âAdjust the amount of chilies based on your spice preference.
- âFresh pineapple will give a better flavor, but canned is a convenient alternative.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a few kaffir lime leaves for an extra layer of aroma.
- Some recipes include a small amount of shrimp paste for added umami.