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Q. What type of fish is best for Kari Ikan recipe?<\/strong> Q. Can I use frozen fish instead of fresh fish?<\/strong> Q. What kind of curry powder should I use?<\/strong> Q. Should I marinate the fish, and if so, with what?<\/strong> Q. How do I prevent the fish from breaking apart in the curry?<\/strong> Q. Can I add vegetables like okra or eggplant to the curry?<\/strong> Q. How long should I cook the fish in the curry?<\/strong> Q. What\u2019s the best way to balance the sourness from tamarind?<\/strong> Q. Can I make this curry less spicy? How?<\/strong> Q. Should I saut\u00e9 the spices before adding the liquid?<\/strong> Q. What\u2019s the best side dish to serve with Kari Ikan?<\/strong> Q. Can I prepare the curry in advance?<\/strong> Q. How long can I store the curry in the fridge?<\/strong> Mention us @satyamskitchen<\/a> and tag #satyamskitchenrecipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" 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. <\/p>\n","protected":false},"author":1,"featured_media":9089,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[167],"tags":[350,274,293],"class_list":{"0":"post-9090","1":"post","2":"type-post","3":"status-publish","4":"format-video","5":"has-post-thumbnail","7":"category-curries","8":"tag-fish-curry","9":"tag-malaysian","10":"tag-seafood","11":"post_format-post-format-video"},"yoast_head":"\n
A: Firm, white-fleshed fish like pomfret, mackerel, snapper, barramundi, or tilapia work well, as they hold their shape and absorb the flavours beautifully.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\nPreparation<\/h2>\n\n\n\n
A: Marinating is optional but enhances flavour. Marinate with turmeric, a pinch of salt for 15\u201320 minutes before cooking.<\/p>\n\n\n\n
A: Avoid stirring the curry vigorously once the fish is added. Gently spoon the curry over the fish instead of mixing.<\/p>\n\n\n\n
A: Yes, okra, eggplant, or even tomatoes are great additions. Add them after the fish has simmered for a while to avoid overcooking.<\/p>\n\n\n\nCooking Process<\/h2>\n\n\n\n
A: Fish cooks quickly; 10\u201315 minutes on low to medium heat is usually enough, depending on the size and thickness of the pieces.<\/p>\n\n\n\n
A: If the curry becomes too sour, balance it by adding a pinch of sugar or a little more coconut milk.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
A: Yes, saut\u00e9ing the spices in oil helps release their aromas and enhances the flavor of the curry.<\/p>\n\n\n\nServing and Storage<\/h2>\n\n\n\n
A: Serve Kari Ikan with steamed white rice, coconut rice, or flatbreads like roti or naan for a complete meal.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
A: The curry can be stored in an airtight container in the refrigerator for up to 3 days.<\/p>\n\n\n\nHave you tried this recipe?<\/span><\/h2>\n\n\n\n