Kari Ikan Malaysian 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.

MALAYSIAN FISH CURRY

Steps:

• Blend or process all the spice ingredients to form a smooth paste.
• Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.
• Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.
• To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.
• Serve with Jasmine rice or for lower carb version cauliflower.

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).

GREAT FISH CURRY IN COCONUT MILK (GLUTEN FREE)

Steps:

• Add half the turmeric,salt and lemon juice to little more than half a cup of water(in a dish)mix.
• Marinate the fish in it for 20 minutes then rinse it off under the tap.
• In a bowl mix together the tomatoes,peppercorns,cloves,cardamoms,curry leaves,coconut milk,turmeric and salt to taste.
• Heat the oil and saute onions garlic and ginger about 15minutes.
• Then add the bowl of mixed spices and coconut milk and cook for 10 minutes (on low heat).
• Cut the fish into large pieces and add and cook for 10 minutes.
• Serve with boiled rice(basmati).

BANGALORE FISH CURRY

Steps:

• Cut halibut into chunks and set aside.
• Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
• Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
• Add coconut milk and heat till the coconut milk bubbles.
• Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
• Mix cornflour with a little water and add to the dish to thicken.