Caril de Peixe (Timorese Fish Curry)
The Quirky Foodster Team
Ingredients
- Firm white fish fillets (such as snapper or grouper), cut into chunks — 800 g (1.75 lb)
- Coconut milk — 500 ml (2 cups)
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Fresh ginger, minced — 10 g (2 tsp)
- Ground turmeric — 8 g (1½ tsp)
- Lemongrass stalk, bruised — 1
- Red chili peppers, sliced — 2
- Tomato, chopped — 1
- Vegetable oil — 30 ml (2 tbsp)
- Fresh lime juice — 15 ml (1 tbsp)
- Salt, — to taste
- Steamed rice, to serve
Method
- Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and softened, about 5 minutes.
- Stir in turmeric and cook for 1 minute until fragrant.
- Add lemongrass, chili, and chopped tomato; cook 4–5 minutes until the tomato softens.
- Pour in coconut milk and bring to a gentle simmer.
- Add the fish chunks, being careful not to break them apart, and simmer gently for 10–12 minutes until the fish is just cooked through and flakes easily (internal temperature 63°C/145°F).
- Remove the lemongrass stalk, stir in lime juice, and season with salt to taste.
- Serve hot over steamed rice.
Introduction: Caril de peixe reflects Timor-Leste’s Portuguese colonial heritage fused with Southeast Asian spicing — a fragrant fish curry built on coconut milk, turmeric, and lemongrass.
Cultural Background: Caril de peixe reflects Timor-Leste’s Portuguese colonial heritage fused with Southeast Asian spicing — a fragrant fish curry built on coconut milk, turmeric, and lemongrass. It’s a popular lunch dish along the coast, where fresh fish is abundant, and is typically served with steamed rice.
Tips: Simmer the curry gently rather than at a rolling boil once the fish is added, to keep the delicate fillets from breaking apart.
Variations: Firm tofu or shrimp can replace the fish for a different protein while keeping the same fragrant coconut curry base.
Storage: Refrigerate in an airtight container for up to 2 days; the delicate fish texture is best enjoyed fresh.
Reheating: Reheat gently on the stovetop over low heat, taking care not to overcook the fish further.
FAQs:
Q: Can I use frozen fish fillets?
A: Yes, thaw completely and pat dry before adding to the curry.
Q: Is caril de peixe very spicy?
A: Heat is moderate and adjustable — reduce or increase the chili to taste.
Q: Is this dish naturally gluten-free?
A: Yes, as written it contains no gluten ingredients.
- Firm white fish fillets (such as snapper or grouper), cut into chunks — 800 g (1.75 lb)
- Coconut milk — 500 ml (2 cups)
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Fresh ginger, minced — 10 g (2 tsp)
- Ground turmeric — 8 g (1½ tsp)
- Lemongrass stalk, bruised — 1
- Red chili peppers, sliced — 2
- Tomato, chopped — 1
- Vegetable oil — 30 ml (2 tbsp)
- Fresh lime juice — 15 ml (1 tbsp)
- Salt, — to taste
- Steamed rice, to serve
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