Fish Curry

Name: Fish Curry (Kari Ikan)
Cuisine: Malaysian
Ingredients: Fish curry powder 6 Tbsp, mixed with 8 Tbsp water to form a smooth paste; Water (optional) 250 ml (8 fl oz / 1 cup); Vegetable oil 6 Tbsp; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1 grated coconut and 500 ml (16 fl oz / 2 cups) water; Mustard seeds 1 Tbsp; Japanese aubergines (nasu/eggplants) 2, cut into 2-cm (1-in) lengths; Shallots 10, peeled; Tamarind juice 2 Tbsp, made from 1 Tbsp tamarind pulp mixed with 2 Tbsp water and strained; Curry leaves 3 sprigs; Fenugreek ½ tsp; Green chilli 1, seeded and halved lengthwise; Garlic 4 cloves, peeled; Ginger 2-cm (1-in) knob, peeled; Spanish mackerel 600 g (1 lb 5⅓ oz), cleaned and cut into pieces; Red chilli 1, seeded and halved lengthwise; Salt to taste

Kari Ikan

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 6 Tbsp
Mustard seeds 1 Tbsp
Fenugreek

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste, mustard seeds, fenugreek and curry leaves until fragrant.
Add the fish curry paste and fry until fragrant.
Add coconut milk, tamarind juice and eggplants and simmer gently for 20 minutes until the eggplants are cooked.
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