Julie's kari ikan (Malaysian fish curry)
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
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- 3 tbsp vegetable oil
- 2 banana shallotspeeled and finely chopped
- 2 garlic clovesgrated
- 2.5cm piece of gingerpeeled and grated
- 2 medium dried red chilliesrehydrated then finely chopped
- 2 tbsp curry powder(Malaysian fish curry powder or any medium curry powder, plus 1 tsp fenugreek powder)
- 1 tsp ground turmeric
- 1 large tomatochopped
- 200ml coconut milk
- 2 tbsp tamarind paste
- 2 lemongrass stalksbruised
- 2 lime leaves
- 1 auberginecut into 3cm chunks
- 5 okracut into pieces
- 500g fish fillets (mackerel, snapper or any firm white fish)cleaned and cut into 3-4 pieces each
- small handful of corianderand steamed jasmine rice, to serve
Nutrition: Per serving
- kcal366
- fat20g
- saturates9g
- carbs13g
- sugars9g
- fibre8ghigh
- protein28g
- salt0.4g
Method
step 1
Heat the oil in a large, deep frying pan or flameproof casserole dish over medium heat and fry the shallots until translucent, about 3-4 mins. Add the garlic, ginger and chilli, and fry for another 2-3 mins until fragrant and lightly browned.
step 2
Stir in the curry powder and turmeric. Cook for about 1 min, stirring continuously to prevent the spices from burning. Add the tomato and cook until softened, about 2-3 mins.
step 3
Pour in the coconut milk and 200ml water, stirring to combine. Add the tamarind paste, lemongrass and lime leaves, and bring to a simmer. Add the aubergine and okra, and continue to simmer for about 20 mins until the vegetables are tender, adding a splash of water if the curry sauce has reduced.
step 4
Reduce the heat and gently lower in the fish pieces. Cover and simmer for 5-10 mins, or until the fish is cooked through and flakes easily when gently pressed with a fork. Season with salt to taste. Remove the lemongrass stalks and lime leaves, then garnish with the coriander and serve hot with steamed rice.
