Kale in Coconut Milk

Kali in Coconut Milk
Serves 4

I was craving for some cassava leaves curry, unfortunately cassava leafs are very rare here in Japan. So, I googled to find inspirations from other fellow Indonesians living abroad and most of them refer ‘Kale’as substitute. Oh,this is great, Kale is in season and it was delivered by my grocery store today. You see, I subscribe to a service offered by my grocery store. For 980Y per week, they will bring a box with in season vegetables directly from the farmers. I really like this service because the vegetables is a surprise. Moreover, because it comes directly from the farmers, they give a lot for that value. Ok, back to the kale curry innovation, well I loved it. It was quite satisfactory I may say, tasty.

Ingredients:
200 gr small fishes (teri)
4 bushes kale
200 ml coconut milk
1/2 small onion
3 cloves garlic
2 cm ginger
2 long red chili
2 birds’ eye chili
3 candle nuts
2 tsp coriander powder
1/2 tsp white pepper
1/2 tsp turmeric powder
2 bay leaves
1 lime leaf
1 lemongrass, crush with side of knife
1/2 turmeric leaf

How to prepare:

-fry the small fishes until golden, drain, set aside
-boil the kale, drop into cold water, take a bunch, squeeze and set aside
-make into a paste onion, garlic,ginger,long red chili, birds’ eye chili, and candle nuts
-in a pan with little oil saute the onion paste
-add the coconut milk
-add the coriander powder, white pepper, turmeric, bay leaves, lime leaf, lemongrass and turmeric leaf, mix gently
-add the kale and cook for 3-5 minutes, turn off heat
-sprinkle the fried small fish

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