Kare Ikan Fish Curry Food

MALAYSIAN FISH CURRY (KARI IKAN)

Steps:

• Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until smooth. Set aside.
• Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass, shrimp paste into a smooth paste. Set aside.
• Heat the oil in a wok or large saucepan over a moderate heat until hot.Add the curry leaves and let them splutter briefly before adding the curry paste. Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).
• Add the onion paste and stir well.Stir in the cinnamon and star anise. Cook this paste gently for another 5 minutes. You should have a nice separation of oil around the paste.
• Pour in the stock, tamarind, lime leaves, galangal and lemongrass stalks and bring to a simmer. Gently simmer the sauce for 10 minutes - a gentle bubble of a simmer.
• Pour in the coconut milk and stir well.Gently slide in the fish followed by the tofu. Let this cook for 4-5 minutes until the fish is cooked through.
• Remove from the heat and carefully stir in the beans and tomatoes. Serve hot!
• I like to serve mine with jasmine rice to help soak up the plentiful sauce, but you can also serve with Malaysian roti breads - you can find those in the frozen section of most Asian supermarkets.

KARE IKAN (FISH CURRY)

Steps:

• Whatever fish is used, it can be cut into small cubes or slices before frying.
• Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.
• Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender.
• Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
• Let this mixture simmer for 10 minutes, then put in the fish.
• Cover, and simmer for another 10 minutes.
• Add the santen and cook for a further 5 minutes.
• Serve hot, garnished with very thin slices of cucumber and chopped mint.
• (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same care can be made with prawns.
• There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water.

KARI IKAN (MALAYSIAN FISH CURRY)

Steps:

• process garlic and onion to a smooth paste in a spice blender, adding a little oil if needed to keep the mixture turning,set aside.
• mix curry powder with 4 tbsp water to form a paste,set aside.
• soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then squeeze and strain to obtain juiceset aside.
• 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).
• 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).