Fish Curry Archives | Satyam's Kitchen https://satyamskitchen.com/recipe/tag/fish-curry/ Tue, 04 Feb 2025 21:26:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://satyamskitchen.com/wp-content/uploads/2024/03/favicon-32x32-1.png Fish Curry Archives | Satyam's Kitchen https://satyamskitchen.com/recipe/tag/fish-curry/ 32 32 Kari Ikan: Malaysian Fish Curry https://satyamskitchen.com/recipe/kari-ikan/ https://satyamskitchen.com/recipe/kari-ikan/#respond Sat, 25 Jan 2025 08:58:54 +0000 https://satyamskitchen.com/?p=9090

Kari Ikan is a flavourful Malaysian fish curry that combines aromatic spices, rich coconut milk, and fresh fish to create a hearty and comforting dish. ]]>

CategoryDifficultyBeginner

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients for Kari Ikan

 5 tbsp Oil
 ¼ tsp Mustard Seeds
 ¼ tsp Fenugreek Seeds
 ¼ tsp Cumin Seeds
 ¼ tsp Fennel Seeds
 8 Shallots, Crushed using mortar and pestle
 1 Inch Ginger, Crushed
 6 Garlic Cloves, Crushed
 1 Sprig Curry Leaves
 3 tbsp Fish Curry Powder (Baba's)
 1 tbsp Chilli Powder
 1 cup Water
 1 tbsp Tamarind Pulp soaked in 1/2 cup Water
 1 cup Thick Coconut Milk
 2 Pomfret (Ikan Bawal), Cleaned and cut into slices
 2 Tomatoes, Cut into half
 6-8 Okra, Tops trimmed
 2 Spur Chillies, Halved
 Salt, To Taste

Directions for Kari Ikan

1

Heat oil in a pan and add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Sauté for 5 seconds until they start to sizzle.

2

Add crushed shallots and sauté until they turn golden brown.

3

Stir in crushed ginger and garlic, and sauté for 2–3 minutes until fragrant.

4

Add curry leaves and sauté briefly for about 10 seconds.

5

Mix in fish meat powder and chili powder, and sauté to enhance the flavours.

6

Pour in half a cup of water and mix well.

7

Add tamarind juice and stir thoroughly. Cook until oil starts releasing from the sides.

8

Once the oil separates, add water and bring the mixture to a boil.

9

Stir in thick coconut milk and mix well. Add salt to taste.

10

Gently place the fish slices into the curry, ensuring they are well immersed.

11

Cover and cook the fish for 10–15 minutes.

12

After 10–15 minutes, add halved tomatoes. Make space for the tomatoes and submerge them in the curry.

13

Add okra and spur chilies.

14

Cover and cook for another 5–10 minutes until the vegetables are partially cooked.

15

Your Kari Ikan is now ready to serve! Enjoy with steamed rice or bread.

Ingredients

 5 tbsp Oil
 ¼ tsp Mustard Seeds
 ¼ tsp Fenugreek Seeds
 ¼ tsp Cumin Seeds
 ¼ tsp Fennel Seeds
 8 Shallots, Crushed using mortar and pestle
 1 Inch Ginger, Crushed
 6 Garlic Cloves, Crushed
 1 Sprig Curry Leaves
 3 tbsp Fish Curry Powder (Baba's)
 1 tbsp Chilli Powder
 1 cup Water
 1 tbsp Tamarind Pulp soaked in 1/2 cup Water
 1 cup Thick Coconut Milk
 2 Pomfret (Ikan Bawal), Cleaned and cut into slices
 2 Tomatoes, Cut into half
 6-8 Okra, Tops trimmed
 2 Spur Chillies, Halved
 Salt, To Taste

Directions

1

Heat oil in a pan and add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Sauté for 5 seconds until they start to sizzle.

2

Add crushed shallots and sauté until they turn golden brown.

3

Stir in crushed ginger and garlic, and sauté for 2–3 minutes until fragrant.

4

Add curry leaves and sauté briefly for about 10 seconds.

5

Mix in fish meat powder and chili powder, and sauté to enhance the flavours.

6

Pour in half a cup of water and mix well.

7

Add tamarind juice and stir thoroughly. Cook until oil starts releasing from the sides.

8

Once the oil separates, add water and bring the mixture to a boil.

9

Stir in thick coconut milk and mix well. Add salt to taste.

10

Gently place the fish slices into the curry, ensuring they are well immersed.

11

Cover and cook the fish for 10–15 minutes.

12

After 10–15 minutes, add halved tomatoes. Make space for the tomatoes and submerge them in the curry.

13

Add okra and spur chilies.

14

Cover and cook for another 5–10 minutes until the vegetables are partially cooked.

15

Your Kari Ikan is now ready to serve! Enjoy with steamed rice or bread.

Notes

Kari Ikan
IngredientsDirections

FAQs

Ingredients

Q. What type of fish is best for Kari Ikan recipe?
A: Firm, white-fleshed fish like pomfret, mackerel, snapper, barramundi, or tilapia work well, as they hold their shape and absorb the flavours beautifully.

Q. Can I use frozen fish instead of fresh fish?
A: Yes, frozen fish can be used. Just ensure it’s thawed completely and patted dry before cooking to avoid excess water diluting the curry.

Q. What kind of curry powder should I use?
A: Use a mild or medium-spiced curry powder labelled for fish or seafood curries, or a standard South Indian curry powder. Adjust based on your spice tolerance.

Preparation

Q. Should I marinate the fish, and if so, with what?
A: Marinating is optional but enhances flavour. Marinate with turmeric, a pinch of salt for 15–20 minutes before cooking.

Q. How do I prevent the fish from breaking apart in the curry?
A: Avoid stirring the curry vigorously once the fish is added. Gently spoon the curry over the fish instead of mixing.

Q. Can I add vegetables like okra or eggplant to the curry?
A: Yes, okra, eggplant, or even tomatoes are great additions. Add them after the fish has simmered for a while to avoid overcooking.

Cooking Process

Q. How long should I cook the fish in the curry?
A: Fish cooks quickly; 10–15 minutes on low to medium heat is usually enough, depending on the size and thickness of the pieces.

Q. What’s the best way to balance the sourness from tamarind?
A: If the curry becomes too sour, balance it by adding a pinch of sugar or a little more coconut milk.

Q. Can I make this curry less spicy? How?
A: Yes, reduce the chili powder and avoid using hot varieties of chilies. You can also add extra coconut milk to tone down the spice.

Q. Should I sauté the spices before adding the liquid?
A: Yes, sautéing the spices in oil helps release their aromas and enhances the flavor of the curry.

Serving and Storage

Q. What’s the best side dish to serve with Kari Ikan?
A: Serve Kari Ikan with steamed white rice, coconut rice, or flatbreads like roti or naan for a complete meal.

Q. Can I prepare the curry in advance?
A: Yes, you can prepare the curry a day in advance. In fact, the flavours deepen over time, making it even tastier the next day.

Q. How long can I store the curry in the fridge?
A: The curry can be stored in an airtight container in the refrigerator for up to 3 days.

Have you tried this recipe?

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