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Yellow Snapper Curry (Kakap Kuah Kuning)

A classic Indonesian turmeric-spiced fish stew, served in two regional variations: one with light coconut milk for a rich, creamy broth, and one without for a tangy, refreshing finish. Both are equally authentic and perfect with steamed rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indonesian (Papuan & Maluku-style)
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb white fish fillets preferably snapper; substitute: cod, halibut, or sea bass
  • 2 pieces firm tofu cut into 1-inch cubes (tahu putih – plain firm tofu)
  • 1 stalk lemongrass bruised (optional for extra aroma)
  • 1 thumb-length galangal smashed (lengkuas)
  • 3 Indonesian bay leaves daun salam – or use 1 bay leaf + 1 kaffir lime leaf
  • ½ tsp ground white pepper
  • 1 tsp salt adjust to taste
  • 1 tsp sugar
  • 2 tbsp cooking oil
Spice Paste (Bumbu Halus)
  • 1 thumb-length turmeric or 1½ tsp ground turmeric (kunyit)
  • 5 candlenuts kemiri – or macadamia/cashew
  • 6 garlic cloves bawang putih
Blend all paste ingredients until smooth. Add a little water or oil if needed.
Additional Ingredients per Version Version A: With Coconut Milk
  • 2½ cups thin coconut milk santan cair – mix 1 part canned coconut milk with 1 part water
Version B: Without Coconut Milk (Clear Broth)
  • 2½ cups water or light fish stock
  • Juice from ½ lime or 1 small asam jawa soaked in warm water optional for tanginess

Instruction
 

  1. Prepare the Spice Paste
    Blend turmeric, candlenuts, and garlic into a smooth paste.
  2. Sauté the Aromatics
    Heat oil in a deep pot. Sauté the spice paste until fragrant and slightly darkened (3–4 minutes).
  3. Add Fish & Tofu
    Add fish fillets and tofu to the pan. Gently stir until fish is partially cooked and turns opaque.
  4. Add Herbs & Seasoning
    Add galangal, bay leaves, lemongrass (if using), salt, sugar, and white pepper. Stir gently.
Choose Your Version:
    👉 Version A: With Coconut Milk
    1. Pour in thin coconut milk.
    2. Simmer on low heat for 10–15 minutes until the fish is cooked through and the flavors are well blended.
    3. Do not boil vigorously to prevent the coconut milk from separating.
    👉 Version B: Without Coconut Milk
    1. Pour in water or fish stock.
    2. Simmer until fish is cooked (8–10 minutes).
    3. Add lime juice or tamarind water for brightness at the end. Adjust seasoning.
    4. Final Taste Check
      Taste and adjust salt or sugar as needed. Discard bay leaves and galangal before serving.
    5. Serve hot with steamed jasmine or basmati rice.

    Notes

    • Fish options: Red snapper (ikan kakap) is traditional, but cod, halibut, or sea bass work well. Use firm fillets to prevent breakage. Avoid delicate or oily fish.
    • Tofu: Firm or extra-firm plain tofu (found in most supermarkets) works well. If you’re new to tofu, press it beforehand to remove excess water for better texture.
    • Galangal: Look for fresh galangal in Asian groceries. If unavailable, you can substitute with ginger, though the flavor will be slightly different.
    • Daun Salam: These are Indonesian bay leaves with a subtle herbal note. You can substitute with a regular bay leaf plus kaffir lime leaf, or skip entirely if unavailable.
    • Coconut Milk: Full-fat canned coconut milk diluted with water (about 2:1 ratio) makes a good substitute for santan cair. Shake the can before opening.
    • Clear Broth Version: Lighter and tangier, great for summer meals or those watching fat intake.