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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Recipe Information
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
Instructions
Rub the fish fillets with turmeric powder and salt. Set aside to marinate for about 15 minutes.
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.
Stir in the minced garlic, ginger, and curry leaves. Cook for 2 minutes until aromatic.
Add ground coriander, ground cumin, and chili powder to the pan. Stir well and cook for about 1 minute to toast the spices.
Pour in the coconut milk, tamarind paste, and water. Stir to combine and bring to a gentle simmer.
Add the okra and tomato wedges to the curry sauce. Simmer for 5 minutes to allow the vegetables to soften slightly.
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.
Taste the curry and adjust seasoning with additional salt if needed.
Garnish with fresh cilantro leaves and serve the curry hot with steamed rice or bread.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 51.7 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 56.2 mcg | 281% | |
| Calcium | 390 mg | 30% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
