Kare Ikan (Fish Curry) Recipe

Name: Kare Ikan (Fish Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound fish weight, cleaned; 6 each shallots; 1 large onions; 2 cloves garlic; 2 teaspoons coriander ground; 1 teaspoon ginger ground; 1/2 teaspoon lemongrass powdered; 1 teaspoon chili powder; 1 each bay leaves; 1/2 teaspoon turmeric; 1/2 cup tamarind juice; 1 cup coconut milk; 2 tablespoons vegetable oil; 1 x salt; 1 x cucumbers slices; 1 x mint leaves

Servings: persons

1 1/2 pound fish weight, cleaned
6 each shallots
1 large onions
2 cloves garlic
2 teaspoons coriander ground
1 teaspoon ginger ground
1/2 teaspoon lemongrass powdered
1 teaspoon chili powder
1 each bay leaves
1/2 teaspoon turmeric
1/2 cup tamarind juice
1 cup coconut milk
2 tablespoons vegetable oil
1 x salt
1 x cucumbers slices
1 x mint leaves

1
Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.
2
Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender.
3
Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
4
Let this mixture simmer for 10 minutes, then put in the fish.
5
Cover, and simmer for another 10 minutes.
6
Add the santen and cook for a further 5 minutes.
7
Serve hot, garnished with very thin slices of cucumber and chopped mint.
8
(Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.)
9
Incidentally, the same kare can be made with prawns.
10
There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pound fish weight, cleaned, 6 each shallots, 1 large onions, 2 cloves garlic, and more.

Yes, Kare Ikan (Fish Curry) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kare Ikan (Fish Curry)

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