Photograph of the finished Cà ri lươn

Vietnam · Cà ri lươn nước cốt dừa

Cà ri lươn

50 min Hands-on time + 20 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1 kg
  • Photograph of Curry powder Curry powder 48 g
  • Photograph of Coconut milk Coconut milk 600 ml
  • Photograph of Potato Potato 480 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Lemongrass Lemongrass 80 g
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Oil Oil 100 ml
  • Photograph of Chilli Chilli 4
  • Photograph of Coriander Coriander 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Remove the slime from the eel, cut it into pieces, and marinate it with half of the curry powder for 20 minutes.
  2. 2 Pan-fry the eel for 3 minutes on each side until the skin is firm, then remove from the pan.
  3. 3 Sauté the lemongrass and shallots, then add the remaining curry powder and stir-fry for 1 minute until the oil turns golden.
  4. 4 Add the potatoes and 200 ml of water, cook for 15 minutes, then pour in the coconut milk.
  5. 5 Add the eel and cook for 8 minutes over low heat, avoiding a rolling boil as this will cause the coconut milk to separate.

With an appliance

  • Oven 50 min

    Replace step 5: Place the eel, potatoes, and coconut milk sauce in a covered bowl and bake on the middle rack of the oven at 160 degrees for 10 minutes; the gentle heat will prevent the coconut milk from sticking to the bottom or boiling over and separating the oil. Do not stir to prevent the eel from falling apart.

Start cooking