345. Kari Ikan Terusan

My son in law sent us a large 'Ikan Terusan' which he caught offshore at the rig. This fish is fleshy and has large scales. What I don't really like about this fish is it's flesh is quite hard when cooked. I'd still prefer he'd sent us large 'Ikan Tenggiri' like he used to, he he...

Have you ever eaten this fish? If you have, how do you find it?

So the main menu for today was 'Kari Ikan Terusan'.

My Kari Ikan Terusan



I only need 2 pieces of this cut Ikan Terusan.



Hubby had helped cut them up into pieces like these when it came the other day so I've washed them and stored them in few plastic bags in the freezer. Each time I want to cook it the next morning, I just take one plastic bag out to defrost the night before. Easy :)


I still had to cut up the 2 pieces into smaller pieces myself, washed and drip dry them in a sieve.


I know there are many ways people cook 'curry'. Myself, I used to saute grounded shallots, garlic and ginger before adding in curry powder but nowadays with so many instant curry paste sold in packets I've changed to a more 'simple lazy way' of cooking curry :p

It tastes as good!

I used -

1. 1/2 packet of this 'A1 Perencah Kari Ayam Segera' paste. (It's all right, trust me, I use this instead of 'A1 Perencah Kari Ikan Segera' because 'Ayam' taste nicer than 'Ikan' even though I am cooking ikan).

2. 5 tablespoons of 'Kari Daging Adabi' powder. (Again, I don't use 'Kari Ikan Adabi' powder).

3. Add a cup of water to the bowl of 'Kari Daging Adabi powder. Stir well.



4. In a pot, heat up 5 tablespoons of cooking oil.

5. When hot, add in the 2 'curries'. Stir well on moderate fire for 2 to 3 minutes.

6. Add a cup of water.

7. Add in 1 packet (mix to dilute with 1 cup of water) Cocolin Coconut Powder.

8. Let boil under moderate fire for 2 to 3 minutes.

9. Add the cut fish.

10. When cooked, add in some cut long beans (optional).

11. Add in some water (not too much but enough to cover the fish or to make your soup).

12. When boiled, add salt and ajinomoto to taste.


Tips :
1. With this A1 curry paste, there is no need to saute shallots, garlic and ginger before adding the curry.
2. The paste is 'cukup masam' so there is no need to add tamarind paste or 'Asam gelugor'.

Eat with hot rice, a vegetable dish and something salty or with fried salted fish? :)




Cheerio.