Kari Ikan (Malaysian Fish Curry) Recipe

Name: Kari Ikan (Malaysian Fish Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
mix curry powder with 4 tbsp water to form a paste,set aside.
3
soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then squeeze and strain to obtain juiceset aside.
4
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).
5
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.
6
add fish and okras, tomatoes, chillies, coconut milk, salt. simmer gently about 10 minutes (or until fish and okras are cooked through).

359

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: 5 garlic cloves, 1 medium onion, 3 tablespoons fish curry powder, 3 tablespoons dried tamarind, and more.

Yes, Kari Ikan (Malaysian 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.

Kari Ikan (Malaysian Fish Curry)

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