How to Make Malaysian Kari Ikan - Malaysian Fish Curry Asian Cooking Recipe Cuisine

Malaysia Kari Ikan (Malaysian Fish Curry)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

5 garlic cloves

1 medium onion

3 tablespoons fish curry powder

3 tablespoons dried tamarind

560 ml water ( 2 1/4 cups)

4 tablespoons oil


1 teaspoon black mustard seeds

1/4 teaspoon fenugreek seeds

1 teaspoon cumin seed

1 stalk curry leaf

2 medium Tomatoes, cut into wedges

500 g grouper ( or trevally, black pomfret)

10 okra, stalk ends removed

2 green chilies, halved lengthwise

125 ml coconut milk

1 teaspoon salt


Directions:

1. Take garlic and onion and blend into a smooth paste; if it's too dry, add a little oil. Also mix curry powder with 4 tbsp water to form a paste,set aside.

2. Soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then squeeze and strain to obtain juice. Set aside.

3. 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).

4. 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).

*If you don't like okras, you can replace it with green beans

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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