{"id":7601,"date":"2023-11-08T12:16:14","date_gmt":"2023-11-08T12:16:14","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=7601"},"modified":"2025-01-27T01:47:34","modified_gmt":"2025-01-27T01:47:34","slug":"kari-ikan","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/kari-ikan\/","title":{"rendered":"Kari Ikan"},"content":{"rendered":"

Kari Ikan<\/h2>\n

Ingredients<\/h3>\n
\n
5<\/span> tbsp<\/span> Oil<\/span><\/div>\n
¼<\/span> tsp<\/span> Mustard Seeds<\/span><\/div>\n
¼<\/span> tsp<\/span> Fenugreek Seeds<\/span><\/div>\n
¼<\/span> tsp<\/span> Cumin Seeds<\/span><\/div>\n
¼<\/span> tsp<\/span> Fennel Seeds<\/span><\/div>\n
8<\/span> <\/span> Shallots, Crushed using mortar and pestle<\/span><\/div>\n
1 Inch<\/b> Ginger, Crushed<\/span><\/div>\n
6<\/span> <\/span> Garlic Cloves, Crushed<\/span><\/div>\n
1 Sprig<\/b> Curry Leaves<\/span><\/div>\n
3<\/span> tbsp<\/span> Fish Curry Powder (Baba’s)<\/span><\/div>\n
1<\/span> tbsp<\/span> Chilli Powder<\/span><\/div>\n
1<\/span> cup<\/span> Water<\/span><\/div>\n
1 tbsp<\/b> Tamarind Pulp soaked in 1\/2 cup<\/b> Water<\/span><\/div>\n
1<\/span> cup<\/span> Thick Coconut Milk<\/span><\/div>\n
2<\/b> Pomfret (Ikan Bawal), Cleaned and cut into slices<\/span><\/div>\n
2<\/span> <\/span> Tomatoes, Cut into half<\/span><\/div>\n
6-8<\/b> Okra, Tops trimmed<\/span><\/div>\n
2<\/span> <\/span> Spur Chillies, Halved<\/span><\/div>\n
Salt, To Taste<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Heat oil in a pan and add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Saut\u00e9 for 5 seconds until they start to sizzle.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add crushed shallots and saut\u00e9 until they turn golden brown.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Stir in crushed ginger and garlic, and saut\u00e9 for 2\u20133 minutes until fragrant.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add curry leaves and saut\u00e9 briefly for about 10 seconds.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Mix in fish meat powder and chili powder, and saut\u00e9 to enhance the flavours.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour in half a cup of water and mix well.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add tamarind juice and stir thoroughly. Cook until oil starts releasing from the sides.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Once the oil separates, add water and bring the mixture to a boil.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Stir in thick coconut milk and mix well. Add salt to taste.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Gently place the fish slices into the curry, ensuring they are well immersed.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cover and cook the fish for 10\u201315 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

After 10\u201315 minutes, add halved tomatoes. Make space for the tomatoes and submerge them in the curry.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add okra and spur chilies.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cover and cook for another 5\u201310 minutes until the vegetables are partially cooked.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Your Kari Ikan<\/strong> is now ready to serve! Enjoy with steamed rice or bread.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":9089,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-7601","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\nKari Ikan | Satyam's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipes\/kari-ikan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kari Ikan | Satyam's Kitchen\" \/>\n<meta property=\"og:description\" content=\"Kari Ikan\" \/>\n<meta property=\"og:url\" content=\"https:\/\/satyamskitchen.com\/recipes\/kari-ikan\/\" \/>\n<meta property=\"og:site_name\" content=\"Satyam's 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