Kari Ikan Malaysian Fish Curry Recipes

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KARI IKAN (MALAYSIAN FISH CURRY)



Kari Ikan (malaysian Fish Curry) image

if okras are not your thing replace them with green beans. Malaysian fish curry powder can be bought from Asian supermarkets. (note: i didn't strictly follow every step. adjust measurements to your own taste :)

Provided by Fuji7671

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

5 garlic cloves
1 medium onion
3 tablespoons fish curry powder
3 tablespoons dried tamarind
560 ml water (2 1/4 cups)
4 tablespoons oil
1 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 stalk curry leaf
2 medium tomatoes, cut into wedges
500 g grouper (or trevally, black pomfret)
10 okra, stalk ends removed
2 green chilies, halved lengthwise
125 ml coconut milk
1 teaspoon salt

Steps:

  • process garlic and onion to a smooth paste in a spice blender, adding a little oil if needed to keep the mixture turning,set aside.
  • mix curry powder with 4 tbsp water to form a paste,set aside.
  • soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then squeeze and strain to obtain juiceset aside.
  • heat oil in a wide saucepan,add mustard seeds, fenugreek, cumin and curry leaves. fry until mustard seeds start to pop (around 30 seconds)add the garlic onion paste, stir fry over low heat until mixture smells fragrant and starts to brown (about 5 minutes).
  • add curry paste and cook over low heat until dry and oil starts to separate (8 to 10 minutes).add tamarind juice and bring to a boil.
  • add fish and okras, tomatoes, chillies, coconut milk, salt. simmer gently about 10 minutes (or until fish and okras are cooked through).

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