Adventures living as expats.

Saturday, December 1, 2012

Fish with Coriander Masala and Thanksgiving in Jakarta

I have to admit to my first break down in Jakarta - I started crying in a Taxi....on Thanksgiving eve.  While walking to catch the taxi to meet Jeff, I misjudged a muddy puddle and managed to soak myself and my favorite shoes.  The real mishap came when the taxi driver claimed we got cut-off causing us to miss the turn on Jl. Jendral Sudirman, one of the busiest streets in Jakarta (not sure how you get cut-off at 1 MPH).  On Sudirman you can't make a simple U-Turn, instead it requires a 45 minute loop that takes you back to the beginning of the  business district.  After about 1.5 hrs in the taxi, I just couldn't help thinking that I'd rather be chasing my niece around and just couldn't stop the tears.  Once the cab driver realized I was sobbing in the back, he had no idea what to do and opted to apologize continually for the next 10 minutes until I finally met up with Jeff.  In total the commute was 2.5 hours to get to our final turkey dinner destination, which was less than 6 miles away.  Luckily there was still plenty of sangria, Guinness marinated turkey, and pumpkin pie to be had (thanks Janice).

On a completely separate and more positive topic, I took an Indian cooking class about a month ago.  We made naan, potato fritters, and fish with coriander masala - which was definitely the tastiest in my opinion and I would definitely order this in a restaurant.   

  • 1 kg red snapper fillet - washed, dried, and cut in bite size pieces
  • 6 cloves garlic
  • 2 cm ginger
  • 3 mild red chilis (seeds removed)
  • 4 Tbsp cilantro
  • 2 t coriander
  • 1 t sugar
  • 1 t turmeric powder
  • 1/2 t black mustard seed
  • 1/2 t fenugreek seed
  • 2 t salt
  • 3 T lime juice
  • 3 T oil
  • 1 large onion minced
  • 3 tomatoes chopped
  • 1/2 t garam masala
  • 1/2 cup water or stock
  • cilantro for garnish

  1. Grind garlic, ginger, chilies, cilantro, coriander, sugar, mustard, fenugreek, salt, lime juice, and turmeric in a food processor until smooth.  Add a little water if needed.
  2. Heat oil, fry onions until golden brown.
  3. Add paste and fry until liquid dries up.
  4. Add tomatoes and fry for a minute then add garam masala and water (or stock).  Bring to low boil.
  5. Add fish and cook for 7-10 minutes.  Garnish with cilantro and serve with rice.

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