Tempoyak Curry with Grilled Fish

Ingredients

• 500g (1.1 lb) fish fillets (such as red snapper or tilapia) 500g (1.1 lb) fish fillets (such as red snapper or tilapia)
• 200g (7 oz) tempoyak paste 200g (7 oz) tempoyak paste
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1-inch ginger, grated 1-inch ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Rub the fish fillets with salt and grill them for about 4-5 minutes on each side until cooked through. Set aside.
3. 3.
   In a large pan, heat the vegetable oil over medium heat.
4. 4.
   Add the chopped onion, minced garlic, sliced red chilies, lemongrass, and grated ginger. Sauté until the onions are translucent.
5. 5.
   Stir in the turmeric powder and chili powder, cooking for another minute.
6. 6.
   Add the tempoyak paste and cook for 2-3 minutes, stirring continuously.
7. 7.
   Pour in the coconut milk and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
8. 8.
   Gently place the grilled fish fillets into the curry sauce, ensuring they are fully submerged. Simmer for an additional 5 minutes.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot with steamed rice.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and properly cleaned before grilling to achieve the best flavor and texture.

Tips & Tricks

• If you can't find fresh tempoyak paste, you can make your own by fermenting durian flesh with salt for a few days until it develops a tangy flavor.
• Adjust the spiciness of the curry by adding more or fewer red chilies according to your preference.
• For a smokier flavor, you can grill the fish over charcoal instead of using a gas grill.
• Garnish the dish with a squeeze of lime juice for an extra tangy kick.
• Leftover curry can be stored in the refrigerator for up to 3 days and tastes even better the next day.

Serving advice

Serve the Tempoyak Curry with Grilled Fish hot with steamed rice. The creamy and spicy curry pairs perfectly with the fluffy rice, allowing you to enjoy the flavors to the fullest.

Presentation advice

To enhance the presentation, place the grilled fish fillets on a bed of steamed rice and pour the tempoyak curry over them. Garnish with fresh cilantro and sliced red chilies for a pop of color.