Usually, in Indonesian households, we eat rice with two side dishes (or more). One is a protein side dish, whether it is a chicken dish or fish, or tofu, or tempeh. And the other is a vegetable dish (like this Kangkoong recipe).

But some days, two side dishes can feel a bit daunting. You know, the toddler won’t leave you alone, your house is messy again five minutes after you tidy up, you felt like a zombie cause you barely have any sleep. In those days, it is already a huge achievement to even cook one side dish.

So, it is nice to have something like this, when you cook both protein and vegetables at one go. Sure, maybe you won’t meet your daily intake for dietary fiber, but so what? You can always eat more veggies tomorrow.

In this recipe, I used frozen tilapia fillet, frozen peas, a pack of instant curry seasoning (you can use any other brand or type you like), onion, red chili pepper, some flour, coconut milk, and margarine (or you can use butter).

The reason why we need the flour is because we wanna make some sort of roux so the sauce is nicely thick. And the reason why we use chili pepper is to add some nice color to the dish. It won’t really make this dish spicy. My two-year-old can eat this fish curry without problems, I just didn’t give him the pepper.

As usual, we start by slicing the onion, chopping the chili pepper, and cut the fish fillet into cubes. And we are ready to cook!

First, add your margarine (or butter) to a hot wok, add the onion and pepper. Cook them until the onion is translucent, and then add the flour. Mix it around. Next, add coconut milk and water.

Next, mix in the curry seasoning. I recommend you use wet curry seasoning as opposed to straight-up curry powder, cause I won’t know how much you need. But if you wanna use curry powder, go ahead, use your instinct of how much you need.

The next step is to add fish and peas. And cook them until the fish is nicely cooked. It is DONE!

Whooops! I forget! You’ll need to give it a little taste first. Because, the taste will depend on your curry seasoning. Mine already had enough salt so I didn’t add more. But if you feel your fish curry need salt, then sprinkle some. Yes…

It’s mild in taste. It’s savory. It’s creamy. With warm rice? Yes baby!

The peas add more texture and give it a little bit of sweet taste. The fish is tender. All my family members loved it! We currently staying at home, be agood citizen and practicing social distancing, by the way…

I made quite a lot for two meal times and three big people and one little dude. Thankfully it’s gone now, everybody is satiated. No food waste. Cause food stock is depleting because of COVID-19 pandemic. It’s important to make good use of what you have. Even if it’s not pandemic, it’s better to not waste food.

We are grateful in this trying time, we still can eat well, still healthy, and have each other.

Hopefully, you’re reading this in good health. And hopefully, this pandemic is over soon.

Thanks for reading!

Fish and Peas Mild Curry

Category: Uncategorized

Fish and Peas Mild Curry


  • 500 g tilapia fish fillet (or other white fish)
  • 100 g (about 1 cup) peas
  • 1 medium onion, sliced
  • 4 red chili pepper, sliced
  • 1 tbsp margarine (or butter)
  • 1 tbsp all-purpose flour
  • 100 ml (1/2 cup) thick coconut milk
  • 2 cups of water
  • 1 pack of wet curry seasoning (about 2 tbsp)
  • salt


  1. Cut the fish fillet into cubes
  2. In a hot wok, add margarine
  3. Add onion and chili
  4. Add flour, stir it.
  5. Add coconut milk and water. It’ll thicken.
  6. Add in curry seasoning, stir.
  7. Depend on your curry seasoning, you might or might not have to add some salt.
  8. Add the fish and peas, and cook until the fish is nicely cooked.