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If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough. If you cannot get the lime leaves the only substitute I know of is lime zest. The flavors do improve if you make it in advance and then reheat.
- 1½ lb fillet, cut into bite size
- 6 shallots
- 2 cloves garlic
- 2 tsp ground coriander
- 1 tsp ground ginger
- ½ tsp powdered lemon grass
- 1 tsp chilli powder
- 1 salam leaf or bay leaf
- ½ tsp turmeric
- ½ cup tamarind water
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 1 cucumber, sliced
- Heat a little oil in a heavy frying-pan, and carefully brown the fish.
- Meanwhile, in another frying-pan, fry the chopped shallots and garlic until tender.
- Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
- Let this mixture simmer for 10 minutes, then put in the fish.
- Cover, and simmer for another 10 minutes.
- Serve hot, garnished with very thin slices of cucumber and chopped mint (alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking).