🇲🇾 Spicy Coconut Fish Curry (Kari Ikan) – Malaysian Comfort Food

fish fillets

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in calories, while chicken is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content, while evaporated milk is budget-friendly.

red chili

🥗Healthier: bell pepper

💰Cheaper: dried chili flakes

Bell peppers add color and sweetness without heat, while dried flakes are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, and salt is a basic seasoning.

Heat oil in a pan and add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Sauté for 5 seconds until they start to sizzle.

Add crushed shallots and sauté until they turn golden brown.

Stir in crushed ginger and garlic, and sauté for 2–3 minutes until fragrant.

Add curry leaves and sauté briefly for about 10 seconds.

Mix in fish meat powder and chili powder, and sauté to enhance the flavours.

Pour in half a cup of water and mix well.

Add tamarind juice and stir thoroughly. Cook until oil starts releasing from the sides.

Once the oil separates, add water and bring the mixture to a boil.

Stir in thick coconut milk and mix well. Add salt to taste.

Gently place the fish slices into the curry, ensuring they are well immersed.

Cover and cook the fish for 10–15 minutes.

After 10–15 minutes, add halved tomatoes. Make space for the tomatoes and submerge them in the curry.

Add okra and spur chilies.

Cover and cook for another 5–10 minutes until the vegetables are partially cooked.

Your Kari Ikan is now ready to serve! Enjoy with steamed rice or bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens