3 Reviews

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!

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Yuzuiro May 29, 2009

A very good fish curry, in fact, DH says this is one of the best he has had, and we have tried quite a few! Spicy and fragrant, lots of sauce, which he likes. I used the green bean option, and when it was nearly ready, I added a good handful of fresh, finely chopped spinach, since I was in the middle of cleaning and preparing it for the freezer! I served this on steamed rice, which absorbs the sauce nicely. Thanks for an excellent recipe, Fuji!

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Karen Elizabeth October 07, 2008

Very fragrant and easy...my mom liked it so much, she's keeping the leftovers and taking it to work tomorrow! I served this with coconut rice i.e using coconut milk in my rice cooker instead of water, because I had so much leftover coconut milk, and the rice was subtly flavoured and scented.

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melting pot September 28, 2005
Kari Ikan (malaysian Fish Curry)