Zesty Coconut-Curry Ikan Nila with Fresh Vegetables

Ikan Nila Bumbu Acar (Pesmol Ikan Nila)

Ingredients

• 1 kg Ikan Nila
• 3 Carrots, sliced
• 3 Cucumbers, sliced
• Green Chilies (mixed with bird’s eye chilies), to taste
• 1 Tomato, diced
• 1 tablespoon Lime Juice
• 100 grams Coconut Milk

Ground Spices

• 5 Shallots
• 3 Garlic Cloves
• 1 Candlenut
• 1 piece Galangal (about 1 inch)
• 1 piece Ginger (about 1 inch)
• 2 pieces Turmeric (about 1 inch)

Instructions

1. Prepare the Fish: Rub the ikan nila with salt, ensuring it is well-coated, then fry until golden brown. Once cooked, set aside.

2. Sauté the Spices: In a pan, heat a little oil and sauté the ground spices until they release a fragrant aroma.

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3. Add Coconut Milk: Pour in the coconut milk and bring the mixture to a boil, allowing the flavors to meld together beautifully.

4. Incorporate Vegetables: Add the sliced carrots, diced tomato, and cucumbers into the pan. Season with lime juice and adjust with chicken bouillon or salt according to your taste preferences.

5. Serve: Once the vegetables are tender, pour the mixture over the fried ikan nila, ensuring that the fish is generously covered with the aromatic sauce.

Enjoy!

This flavorful dish combines the freshness of vegetables with the rich taste of coconut milk, making it a delightful centerpiece for any meal. Perfect for gatherings or a cozy family dinner!