MALAYSIAN FISH CURRY (KARI IKAN)
A wonderful, complex melding of colour, texture and flavour. Tender fish pieces in a rich, vibrant an and fragrant curry sauce - unique to Malaysia.
Provided by Lee
Categories Main Course
Time 50m
Number Of Ingredients 26
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.
Nutrition Facts : Calories 655 kcal, Carbohydrate 21 g, Protein 58 g, Fat 40 g, SaturatedFat 24 g, Cholesterol 85 mg, Sodium 843 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
MALAYSIAN FISH CURRY
I am posting a yummy fish curry recipe it tastes wonderful and is quite a quick recipe to make, on the table in around 45 Min's if serving with rice, less time if serving with cauliflower. It is lovely served with steamed jasmine rice but if you are like myself and my hubby, who are trying to keep your carb intake low, especially at night, I served ours with some cauliflower.
Provided by The Flying Chef
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 784.6, Fat 43.7, SaturatedFat 33.1, Cholesterol 91.9, Sodium 268.4, Carbohydrate 79.1, Fiber 3.1, Sugar 66.9, Protein 24.4
GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY
This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.
Provided by mell_2
Categories Curries
Time 26m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
- Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
- Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
- Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
- To serve, scatter the coriander leaves over the curry and serve with rice and roti.
KARI IKAN (MALAYSIAN FISH CURRY)
if okras are not your thing replace them with green beans. Malaysian fish curry powder can be bought from Asian supermarkets. (note: i didn't strictly follow every step. adjust measurements to your own taste :)
Provided by Fuji7671
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
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).
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- 1 Process shallots, garlic, turmeric, chilli, ginger and tamarind in a small food processor until finely chopped. Add the olive oil and 1 tablespoon of water; process until a thick paste.
- 2 Heat a large saucepan or wok over medium heat. Cook paste, stirring, for 2–3 minutes, or until fragrant. Add the tomatoes; cook, stirring, for 3–4 minutes more. Add the stock and coconut milk, bring to the boil. Reduce the heat and then simmer, covered, for about 15 minutes.
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