Kari Ikan Malaysian Fish Curry
Dive into the rich, aromatic flavors of Southeast Asia with Kari Ikan, a traditional Malaysian fish curry that’s as vibrant as it is satisfying. This soul-warming dish combines tender fish fillets—perfectly marinated with turmeric and salt—with a fragrant blend of spices like coriander, cumin, and chili powder. The silky coconut milk base, infused with tamarind paste and curry leaves, creates a luscious sauce that complements the fresh okra and juicy tomatoes. Easy to prepare in under an hour, this curry is a perfect balance of tangy, spicy, and creamy, making it ideal for weeknight dinners or special gatherings. Serve it piping hot with steamed rice or flatbread, and finish with a garnish of fresh cilantro for a burst of freshness. Whether you’re a fan of Asian cuisine or exploring new flavors, this Malaysian fish curry promises an unforgettable culinary experience!
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Ingredients
- 500 grams fish fillets (e.g., mackerel, snapper, or cod)
- 1 teaspoon turmeric powder
- 0.5 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 12 leaves curry leaves
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 400 milliliters coconut milk
- 1 tablespoon tamarind paste
- 200 milliliters water
- 10 pieces okra
- 2 medium tomatoes, cut into wedges
- 2 tablespoons cilantro leaves, for garnish
Directions
Step 1
Rub the fish fillets with turmeric powder and salt. Set aside to marinate for about 15 minutes.
Step 2
Heat vegetable oil in a large pan or wok over medium heat. Add the chopped onion and sauté until softened and golden, about 5 minutes.
Step 3
Stir in the minced garlic, ginger, and curry leaves. Cook for 2 minutes until aromatic.
Step 4
Add ground coriander, ground cumin, and chili powder to the pan. Stir well and cook for about 1 minute to toast the spices.
Step 5
Pour in the coconut milk, tamarind paste, and water. Stir to combine and bring to a gentle simmer.
Step 6
Add the okra and tomato wedges to the curry sauce. Simmer for 5 minutes to allow the vegetables to soften slightly.
Step 7
Gently place the marinated fish fillets into the pan. Cover and simmer for 8-10 minutes, or until the fish is cooked through and tender.
Step 8
Taste the curry and adjust seasoning with additional salt if needed.
Step 9
Garnish with fresh cilantro leaves and serve the curry hot with steamed rice or bread.
Nutrition Facts
| Serving size | (1682.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1640.3 |
| Total Fat 89.3g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 350mg | 0% |
| Sodium 1760.1mg | 0% |
| Total Carbohydrate 88.7g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 51.7g | |
| Protein 118.2g | 0% |
| Vitamin D 2250IU | 0% |
| Calcium 390.5mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 3371.7mg | 0% |
Source of Calories