Kainara (Timorese Fish Curry)
A fragrant and mildly spiced fish curry, often made with coconut milk, turmeric, and a blend of local herbs and spices. It's a staple in coastal communities and showcases the fresh seafood of Timor-Leste.
🧂 Ingredients
- 500 g Firm White Fish Fillets(such as snapper, grouper, or cod, cut into chunks)
- 400 ml Coconut Milk(full fat)
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1.5 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- 1 stalk Lemongrass(bruised and tied in a knot)
- 2-3 Kaffir Lime Leaves(torn)
- 2 medium Tomatoes(chopped)
- 1-2 Green Chilies (optional)(slit lengthwise)
- to taste Salt
- 2 tbsp Vegetable Oil
- for garnish Fresh Cilantro
👨🍳 Instructions
- 1
Heat vegetable oil in a pot or Dutch oven over medium heat. Sauté onion until softened, about 5-7 minutes.
💡 Tip: Don't brown the onions too much. - 2
Add garlic, ginger, turmeric, coriander, and cumin powders. Stir and cook for 1-2 minutes until fragrant.
- 3
Add the coconut milk, bruised lemongrass, and torn kaffir lime leaves. Bring to a gentle simmer.
💡 Tip: Do not boil vigorously, as coconut milk can split. - 4
Stir in the chopped tomatoes and green chilies (if using). Simmer for 10 minutes to allow flavors to meld.
- 5
Gently add the fish chunks to the simmering curry. Cook for 5-8 minutes, or until the fish is opaque and cooked through. Avoid overcooking.
💡 Tip: Carefully stir to prevent breaking the fish. - 6
Season with salt to taste. Remove the lemongrass stalk before serving.
💡 Tip: Taste and adjust salt as needed. - 7
Garnish with fresh cilantro and serve hot with steamed rice.
💡 Tip: A squeeze of lime juice can add brightness.
💡 Pro Tips
- ✓Use fresh fish for the best flavor.
- ✓Adjust the amount of chili to your spice preference.
- ✓If kaffir lime leaves or lemongrass are unavailable, a bay leaf and a squeeze of lime juice can be a substitute, though the flavor will differ.
🔄 Variations
- Add other vegetables like bell peppers or long beans.
- For a richer curry, use a mix of thick and thin coconut milk.