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 2.2 lb
  • Photograph of Curry powder Curry powder 1.7 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Shallots Shallots 1.6
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 4
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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