Best Malaysian Fish Curry Recipes

KARI IKAN (MALAYSIAN FISH CURRY)

Kari Ikan (malaysian Fish Curry) image

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 :)

Provided by Fuji7671

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

5 garlic cloves
1 medium onion
3 tablespoons fish curry powder
3 tablespoons dried tamarind
560 ml water (2 1/4 cups)
4 tablespoons oil
1 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 stalk curry leaf
2 medium tomatoes, cut into wedges
500 g grouper (or trevally, black pomfret)
10 okra, stalk ends removed
2 green chilies, halved lengthwise
125 ml coconut milk
1 teaspoon salt

Steps:

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.
mix curry powder with 4 tbsp water to form a paste,set aside.
soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then squeeze and strain to obtain juiceset aside.
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).
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.
add fish and okras, tomatoes, chillies, coconut milk, salt. simmer gently about 10 minutes (or until fish and okras are cooked through).

MALAYSIAN FISH CURRY

Malaysian Fish Curry image

I am posting a yummy fish curry recipe it tastes wonderful and is quite a quick recipe to make, on the table in around 45 Min's if serving with rice, less time if serving with cauliflower. It is lovely served with steamed jasmine rice but if you are like myself and my hubby, who are trying to keep your carb intake low, especially at night, I served ours with some cauliflower.

Provided by The Flying Chef

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 shallots, quartered
50 g piece galangal, quartered
1/2 teaspoon ground turmeric
1 teaspoon fennel seed
1 teaspoon ground coriander
1/4 cup madras curry paste
2 tablespoons lime juice
2 garlic cloves, quartered
2 red Thai chile, quartered
2 teaspoons sugar
2 tablespoons oil
250 ml coconut milk
400 ml coconut cream
4 white fish fillets, I used halibut but any is fine
16 medium green prawns, I allow for 4 per person
2 tablespoons desiccated coconut
4 fresh kaffir lime leaves, sliced thinly (optional)

Steps:

Blend or process all the spice ingredients to form a smooth paste.
Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.
Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.
To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.
Serve with Jasmine rice or for lower carb version cauliflower.

Nutrition Facts : Calories 784.6, Fat 43.7, SaturatedFat 33.1, Cholesterol 91.9, Sodium 268.4, Carbohydrate 79.1, Fiber 3.1, Sugar 66.9, Protein 24.4

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