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Fresh anchovy and coconut milk curry

Fresh anchovy and coconut milk curry

Main dishes

Indonesian bamboo shoot and fresh anchovy curry, simmered in spiced coconut milk, flavored with lemongrass and turmeric.

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Recipe from Who'sisthis, Raflinoer32, adapted by Recette de cuisine ·

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This Indonesian curry combines tender bamboo shoots and fresh anchovies in a fragrant coconut milk infused with lemongrass.

Ingredients and directions

  • Prep time25 min
  • Cook time30 min
  • Total55 min
  • DifficultyEasy
  • Cooking methodMijotage

Ingredients

6 people
  • $1.34

Directions

  1. Finely chop the bamboo shoots and cook them until they are tender.
  2. Grate the coconut and measure out 5 cups of coconut milk. ≈ 8 min
  3. Grind all the spices, except the lemongrass and the turmeric leaves. ≈ 3 min
  4. Bring the coconut milk to a boil with the ground spices.
  5. Add the bamboo shoots and anchovies. ≈ 3 min
  6. Turn off the heat as soon as the oil starts to bubble. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 1/2 kg of bamboo shoots (rebung)
  • 50 g of fresh anchovies (teri basa)
  • 1 coconut
  • Ground spices, with a distinct flavor.
  • Lemongrass and turmeric leaves, with a flavour.

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