Malaysian Fish Curry (Kari Ikan)
User Reviews
4.3
32 reviews
Good
-
Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
655 kcal
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Course
Main Course
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Cuisine
Malaysian
Malaysian Fish Curry (Kari Ikan)
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A wonderful, complex melding of colour, texture and flavour. Tender fish pieces in a rich, vibrant an and fragrant curry sauce - unique to Malaysia.
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Ingredients
For the curry powder
- 1 tsp chilli powder
- 2 tsp paprika (sweet)
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp Turmeric
For the onion paste
- 1 onion (peeled and sliced)
- 4 garlic peeled, cloves
- 4 lices ginger
- 2 lemongrass white parts only, sliced) (keep the stalks, stalks
- 1 tsp shrimp paste
Other ingredients
- 4 tbsp vegetable oil
- 2 tems curry leaves (fresh)
- 2 cinnamon stick
- 3 star anise
- 2 cups vegetable stock (or chicken)
- 2 tsp tamarind concentrate (diluted with 2 tbsp water)
- 4 kaffir lime leaves
- 3 lices galangal (fresh)
- 2 cups coconut milk
- 2 lb white fish firm, skin off
- 4 tofu puffs cut in halves) (available from Asian supermarkets, cubes, fried, spongy
- 2 cups long beans snake beans or French beans, cooked
- 2 tomato chopped
- 1 tsp salt
- 1 tsp sugar
- ½ tsp white pepper
Instructions
- Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until smooth. Set aside.
- Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass, shrimp paste into a smooth paste. Set aside.
- Heat the oil in a wok or large saucepan over a moderate heat until hot.Add the curry leaves and let them splutter briefly before adding the curry paste. Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).
- Add the onion paste and stir well.Stir in the cinnamon and star anise. Cook this paste gently for another 5 minutes. You should have a nice separation of oil around the paste.
- Pour in the stock, tamarind, lime leaves, galangal and lemongrass stalks and bring to a simmer. Gently simmer the sauce for 10 minutes - a gentle bubble of a simmer.
- Pour in the coconut milk and stir well.Gently slide in the fish followed by the tofu. Let this cook for 4-5 minutes until the fish is cooked through.
- Remove from the heat and carefully stir in the beans and tomatoes. Serve hot!
- I like to serve mine with jasmine rice to help soak up the plentiful sauce, but you can also serve with Malaysian roti breads - you can find those in the frozen section of most Asian supermarkets.
Notes
- Instead of Asian long beans / snake beans, you can use French beans. For a more authentic version of this curry, use okra. I hate okra, so this was never going to happen.
Nutrition Information
Show Details
Calories
655kcal
(33%)
Carbohydrates
21g
(7%)
Protein
58g
(116%)
Fat
40g
(62%)
Saturated Fat
24g
(120%)
Cholesterol
85mg
(28%)
Sodium
843mg
(35%)
Potassium
893mg
(19%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1307IU
(26%)
Vitamin C
27mg
(30%)
Calcium
416mg
(42%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 21g | 7% |
| Protein | 58g | 116% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 85mg | 28% |
| Sodium | 843mg | 35% |
| Potassium | 893mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1307IU | 26% |
| Vitamin C | 27mg | 30% |
| Calcium | 416mg | 42% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
32 reviews
Good
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