Kari Ikan (malaysian Fish Curry)

READY IN: 45mins
Recipe by Fuji7671

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 :)

Top Review by Yuzuiro

This was spicy and delicious! My first Malaysian curry. I followed the recipe almost exactly except I didn't notice that it called for "fish" curry powder when I made my shopping list but I managed to find a recipe for Malaysian fish curry powder on the Internet. I also followed Fuji's suggestion that I make it to taste and did not add the whole amount of tamarind water thinking it might be too sour for my taste. I added two small cubes of palm sugar that gave it all a nice balance. Mahalo!

Ingredients Nutrition

Directions

  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).

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