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

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

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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