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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whatever fish is used, it can be cut into small cubes or slices before frying. | 2. Heat a little oil in a heavy frying-pan, and carefully brown the fish in it. | 3. Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. | 4. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water. | 5. Let this mixture simmer for 10 minutes, then put in the fish. | 6. Cover, and simmer for another 10 minutes. | 7. Add the santen and cook for a further 5 minutes. | 8. Serve hot, garnished with very thin slices of cucumber and chopped mint. | 9. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same care can be made with prawns. | 10. There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1 1/2			-	-	-	-
shallot	6			-	-	-	-
garlic	2	cloves		8.94	1.9836	0.3816	0.03
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
lemon grass	1/2	teaspoon	dried	0.6909	0.1766	0.0127	0.0034
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
bay leaf	1			-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
tamarind juice	1/2	cup		71.535	18.4861	0.113	0.1506
coconut milk	1	cup		552.0	13.296	5.496	57.216
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt				-	-	-	-
cucumber	1	slice		-	-	-	-
mint				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.