Spicy Indonesian Yellow Fish Curry (Ikan Nila Acar Kuning)

Ikan Nila Acar Kuning Super Pedas

If you’re craving a dish that packs a fiery punch and tantalizes your taste buds, look no further than this Ikan Nila Acar Kuning Super Pedas. This traditional Indonesian recipe features tender Nile tilapia in a vibrant yellow curry sauce, loaded with spicy and aromatic flavors. The combination of fresh ingredients and bold spices creates a mouthwatering experience perfect for those who love a bit of heat in their meals.

Ingredients

• For the Fish:

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  • 1/2 kg Nile tilapia (cleaned and cut into pieces)
  • 2 key limes or limes (for marinating the fish)
  • 1 teaspoon salt

• For the Spice Paste:

  • 10 red chilies
  • 10 bird’s eye chilies (adjust according to heat preference)
  • 6 shallots
  • 4 garlic cloves
  • 1 thumb-sized piece of turmeric
  • 1 thumb-sized piece of ginger
  • 3 candlenuts
  • 1 thumb-sized piece of galangal (smashed)
  • 1 stalk lemongrass (smashed)
  • 1 bay leaf
  • 1 kaffir lime leaf

• For the Vegetable Add-ins:

  • 3 red chilies (sliced)
  • 5 bird’s eye chilies (sliced)
  • 1 stalk green onion (sliced)
  • 1 tomato (diced)
  • 1 tablespoon tamarind juice
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar

Instructions

1. Prepare the Fish:

   • Clean and cut the Nile tilapia into pieces. Rub the fish with lime juice and a pinch of salt. Let it marinate while you prepare the other ingredients.

2. Prepare the Vegetables:

   • Slice the cucumber and carrot into thin, matchstick-sized pieces. Chop the green onions and dice the tomato. Slice the red and bird’s eye chilies diagonally.

3. Fry the Fish:

   • Heat oil in a pan over medium heat. Fry the fish pieces until they are cooked through but not overly crispy. Remove from the pan and drain on paper towels.

4. Make the Spice Paste:

   • Blend together the red chilies, bird’s eye chilies, shallots, garlic, turmeric, ginger, and candlenuts into a smooth paste.

5. Cook the Spice Paste:

   • In the same pan used for frying the fish, add a little oil and sauté the spice paste until fragrant. Add the bay leaf, kaffir lime leaf, lemongrass, and galangal, and continue to sauté for a few more minutes.

6. Add the Vegetables and Seasonings:

   • Add the sliced red and bird’s eye chilies, green onions, and tomato to the pan. Stir well and pour in a bit of water to form a sauce. Add the tamarind juice, sugar, and salt, and bring to a boil.

7. Combine and Simmer:

   • Once the sauce has reached a boil, add the carrot and cucumber. Allow the mixture to simmer until the vegetables are tender and the flavors meld together.

8. Finish the Dish:

   • Gently fold in the fried fish pieces. Let everything cook together for a few more minutes to allow the fish to absorb the flavors of the sauce. Taste and adjust seasoning as needed.

9. Serve:

   • Serve your Ikan Nila Acar Kuning Super Pedas hot with steamed rice. The combination of spicy, tangy, and savory flavors will surely satisfy your cravings for something exotic and delicious.

Enjoy the vibrant and robust flavors of this Indonesian classic, and let it transport you to a world of culinary delight with each bite!