milkfish cooked in coconut milk curry sauce

---

---

---

Milkfish is a brackish-water fish that is highly popular in Indonesia. I obtained this particular fish from a relative's fish farm; since it was incredibly fresh, I felt it would be perfect cooked in a special curry broth enriched with a little thick, savory coconut milk.

I usually cook this milkfish in a standard broth without coconut milk, but this time I wanted a richer, more savory broth using the thick coconut milk I had at home. Admittedly, I didn't use fresh coconut milk, simply because I didn't have any coconuts on hand.

Packaged instant coconut milk is just as savory as the real thing, so I keep some in the fridge. That’s why I added it to my special milkfish curry.

It all started when my husband expressed a craving for fish in a coconut milk curry like this one. So, I decided to make it. As it happened, I had two fresh fish on hand, so I set about preparing them right away—starting, of course, by cleaning them.

I took it to the bathroom to clean it and cut it into pieces and throw away the parts I don't use like the gill scales and the fish belly.

If you are curious about how I prepare this fish to make it taste even better, simply follow the step-by-step instructions I’m sharing in today’s post.

---

materials used

---

2 fish, 7 tamarind pieces, 1/2 tsp coriander, a piece of turmeric (1/2 finger-joint length), 7 red chilies, 5 shallots, 1 clove of garlic

---

Manufacturing procedure

---

First

---

I cut the fish I had just cleaned into pieces and sprinkled them with salt and lime juice, while I put the seasoning ingredients into the blender to be processed until smooth.

---

Second

---

Next, I ground the spices using a blender, then I prepared instant coconut milk, curry leaves and onions to be sliced and sautéed.

---

Third

---

Next, I first sautéed the fried onions and the dried devil's leaves with the other dried herbs, then I added the spices that had been ground earlier.

---

Four

---

Next, I add the instant coconut milk to the fish and let it sit for a while until the coconut milk is absorbed.Then, I put the fish into the pan containing the seasoning.

---

Five

---

Then, add a little water and cook until the fish is done and the broth is boiling; don't forget to adjust the seasoning.

---

---

RESULTS

---

---

---

---

Here is the result: milkfish cooked in coconut milk curry. I really love this fish—especially the belly—and the rich, savory coconut milk sauce pairs perfectly with warm rice.

Since the fish was still fresh, I kept it natural—without any additives like MSG or anything else; I used only salt for seasoning.

The broth has a truly natural sweetness, and the fish meat itself is delicious; even though milkfish is full of bones, I really enjoy it—though one must be careful while eating it, and it is not recommended for children.

In my opinion, this fish is excellent when cooked in coconut milk, prepared in the spicy-sour Acehnese style, or deep-fried until crispy; I find it absolutely delicious.

---

---

---

---

Thank you 🙂🤗

---

---

---