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Classic Malay Fish Curry (Kari Ikan) Recipe

Classic Malay Fish Curry (Kari Ikan) Recipe

Classic Malay Fish Curry (Kari Ikan) Recipe

The spices used for this curry have a distinctive Malay taste and the dish is served with hot white rice for an evening meal or, when kept overnight, can be served hot with toasted bread for breakfast.

Ingredients :

    • 2 tablespoons oil
    • 1 clove garlic, sliced
    • 1 shallot, sliced
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon fenugreek seeds
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon fennel seeds
    • 4–5 curry leaves
    • 500 g (1 lb) fish fillets like Tongkok (Albacore tuna) or other variety, cleaned and rubbed with 3 teaspoons salt
    • 12/3 cups (400 ml) thin coconut milk
    • 4-6 ladies fingers (okra), heads removed
    • 1 tomato, cut into wedges
    • 1/2 teaspoon salt

Spice Paste :

    • 2 cloves garlic
    • 3 shallots
    • 1 candlenut or macadamia nut
    • 1 teaspoon chilli powder (optional)
    • 1 tablespoon fish curry powder

Method :

    1. Make the Spice Paste by grinding all the ingredients into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
    2. Heat the oil in a saucepan over medium heat and fry the sliced garlic and shallot.
    3. Add the mustard seeds, fenugreek seeds, cumin and fennel seeds, followed by the curry leaves. Stir to combine well.
    4. Add the Spice Paste and fry until fragrant before adding the fish fillets. Stir for 5 minutes and pour in the coconut milk. Bring to a boil, stirring constantly.
    5. Add the ladies fingers and tomato. Cook for another 5–10 minutes. Season with the salt. Remove from the heat and serve with rice and other dishes.

Serves 4–6
Preparation time : 10 mins
Cooking time : 15 mins

See also Malaysia Cooking “Freshwater Fish Soup (Ikan Sungai Singgang) Recipe”