Indonesian Fish Curry
|Coconut milk powder||8 Tablespoon (Maggi)|
|Maggi cubes||3 , crumbled (Lemon Flavored)|
|Water||2 1⁄2 Cup (40 tbs)|
|Oil||34 Tablespoon (2 Cups For Frying)|
|Fish filet||400 Gram (Boneless)|
|Onions||2 , finely chopped|
|Garlic||8 Clove (40 gm), finely chopped|
|Ginger||1 Inch, finely chopped|
|Red chili powder||1 Teaspoon|
|Coriander powder||2 Teaspoon|
|Sliced cucumber||1 Cup (16 tbs)|
|Mint leaves||10 , chopped|
1)In a bowl, mix Maggi Coconut Milk Powder in 1 1/2 cups warm water and set it aside.
2)Heat oil in a karahi, fry the fish till it golden brown taking care that the fish pieces do not disintegrate.
3)Heat a different pan with 2 tablespoons oil. Fry onions and garlic till they become tender.
4)Add in e ginger, chilli powder, bay leaf, coriander powder, salt and 1 cup water and stir.
5)Allow it to come to a boil and put in the crumbled Maggi Lemon Masala Cubes.
6)Cook for 3 to 4 minutes more.
7)Put in the fish and pour in the coconut milk.
8)Let the fish simmer in for 5 more minutes and remove from heat.
9)Serve hot in bowls with cucumber slices and chopped mint leaves garnished on top.