🐟🍛 Julie's Kari Ikan (Malaysian Fish Curry) 🥥🌶️
🍽️ Servings:
4
⏱️ Total Time:
40 minutes
🔥 Flavor Profile:
Spicy, savory, aromatic, and coconut-rich
🧺 Ingredients:
🐟 For the Curry:
500g firm white fish (like snapper, tilapia, or mackerel), cut into chunks 🐟
2 tbsp vegetable oil (or coconut oil) 🛢️
1 onion, finely chopped 🧅
2 garlic cloves, minced 🧄
1 tbsp fresh ginger, grated 🌿
2 medium tomatoes, chopped 🍅
2 tbsp Malaysian curry powder (or substitute with a mix of garam masala and chili powder) 🌶️
1 tsp ground turmeric ✨
1 tsp ground coriander 🌿
1 tsp cumin powder 🌿
2–3 dried red chilies (adjust for spice) 🌶️
1 cup coconut milk 🥥
1 cup water or fish stock 💧
1 tbsp tamarind paste or juice of ½ lime 🍋
Salt to taste 🧂
🌿 For Garnish:
Fresh cilantro, chopped 🌿
Fresh curry leaves (optional) 🌿
Lime wedges 🍋
🍚 Optional for Serving:
Steamed basmati or jasmine rice 🍚
Roti or naan 🫓
🔪 Instructions:
1️⃣ Prepare Aromatics:
Heat oil in a large saucepan over medium heat
Add chopped onion and sauté for 4–5 minutes until soft and golden brown
Stir in minced garlic and grated ginger, and cook for another minute until fragrant 🧄🌿
2️⃣ Add Spices:
Stir in curry powder, turmeric, coriander, and cumin powder
Add the dried red chilies and sauté for another 2 minutes, allowing the spices to bloom and become fragrant 🌶️✨
3️⃣ Simmer the Curry Base:
Add chopped tomatoes to the pan and cook for 3–4 minutes until softened and slightly mashed 🍅
Pour in the coconut milk and water (or fish stock), and stir well to combine 🥥💧
Add tamarind paste (or lime juice) for tanginess
Season with salt to taste
Bring the mixture to a simmer, stirring occasionally for 5–7 minutes
4️⃣ Cook the Fish:
Gently add the fish chunks to the curry
Simmer for 6–8 minutes, or until the fish is cooked through and flakes easily
Stir carefully to avoid breaking the fish 🐟
5️⃣ Final Adjustments:
Taste the curry and adjust seasoning if needed (more salt or lime juice for acidity)
For a richer curry, you can add an extra splash of coconut milk 🥥
🌿 Garnish & Serve:
Garnish the curry with fresh cilantro and curry leaves 🌿
Serve hot with steamed rice, roti, or naan 🫓🍚
Add lime wedges on the side for a fresh burst of flavor 🍋
💡 Tips:
If you prefer a spicier curry, you can increase the number of dried red chilies or add fresh green chilies
To thicken the curry, allow it to simmer uncovered for a few extra minutes or use ground coconut paste (grind fresh coconut with a little water)
Serve with a side of mango chutney or papadam for a deliciously complete meal 🍛🥭