Malaysian Fish Curry (Kari Ikan)

Name: Malaysian Fish Curry (Kari Ikan)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 500 g fish fillets cleaned and cut into 3-4 pieces each; 1 aubergine cut into 3 cm chunks; 5 okra cut into pieces; 1 large tomato, chopped; 2 banana shallots peeled and finely chopped; 3 tbsp vegetable oil; 2 clove garlic, grated; 2.5 cm piece of ginger peeled and grated; 2 medium dried red chillies rehydrated then finely chopped; 2 tbsp curry powder; 1 tsp ground turmeric; 200 ml coconut milk; 2 tbsp tamarind paste; 2 lemongrass stalks bruised; 2 lime leaves; 200 ml water; 1 pinch salt; 1 handful small handful of coriander and steamed jasmine rice, to serve

A fragrant and tangy Malaysian fish curry featuring tender white fish and vegetables simmered in a rich, spiced coconut milk broth. This authentic dish balances the creaminess of coconut with the sharp tang of tamarind for a perfect family meal.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

fish fillets cleaned and cut into 3-4 pieces each
500 g
aubergine cut into 3 cm chunks
1
okra cut into pieces
5
large tomato, chopped
1
banana shallots peeled and finely chopped
2
vegetable oil
3 tbsp
garlic, grated
2 clove
cm piece of ginger peeled and grated
2.5
medium dried red chillies rehydrated then finely chopped
2
curry powder
2 tbsp
ground turmeric
1 tsp
coconut milk
200 ml
tamarind paste
2 tbsp
lemongrass stalks bruised
2
lime leaves
2
water
200 ml
salt
1 pinch
small handful of coriander and steamed jasmine rice, to serve
1 handful

Step-by-Step Instructions

Heat the vegetable oil in a large, deep frying pan or flameproof casserole dish over medium heat. Add the chopped shallots and sauté for 3-4 minutes until translucent. Stir in the grated garlic, ginger, and chopped chillies, cooking for another 2-3 minutes until the mixture is fragrant and lightly golden.

Add the curry powder and ground turmeric to the pan. Cook for about 1 minute, stirring constantly to toast the spices without letting them burn. Add the chopped tomato and cook for 2-3 minutes until it begins to soften and break down.

Pour in the coconut milk and 200ml of water, stirring well to combine. Add the tamarind paste, bruised lemongrass, and lime leaves, then bring the liquid to a gentle simmer. Stir in the aubergine and okra, and continue to simmer for approximately 20 minutes until the vegetables are tender. If the sauce reduces too much, add a small splash of water.

Lower the heat and carefully place the fish pieces into the curry sauce. Cover the pan and simmer gently for 5-10 minutes, or until the fish is opaque and flakes easily with a fork. Season with salt to taste. Remove the lemongrass and lime leaves before serving. Garnish with fresh coriander and serve hot with steamed jasmine rice.