Kari Ikan Malaysian Fish Curry Recipes

KARI IKAN (MALAYSIAN FISH CURRY)

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).

KARE IKAN (FISH CURRY)

Steps:

• Whatever fish is used, it can be cut into small cubes or slices before frying.
• Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.
• Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender.
• Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
• Let this mixture simmer for 10 minutes, then put in the fish.
• Cover, and simmer for another 10 minutes.
• Add the santen and cook for a further 5 minutes.
• Serve hot, garnished with very thin slices of cucumber and chopped mint.
• (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same care can be made with prawns.
• There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water.

MALAYSIAN FISH CURRY

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.