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Kari Ikan (Fish Curry)


4 pieces tenggiri fish (mackerel)
2 tomatoes, quartered
5 ladies' fingers
4 shallots, sliced
2 cloves garlic, sliced
2 green chilies
2 tbsps curry powder, blended with 2 tbsp water
2 cups thick coconut milk and 4 cups thin coconut milk extracted from 1 coconut
cup tamarind juice
1 sprig curry leaves
2 tbsps oil Salt to taste

Heat oil and fry the shallots and garlic until fragrant. Add in the blended curry powder and stir until fragrant without letting it burn. Add in the curry leaves. Add the thin coconut milk and bring to boil. Add the tomatoes, ladies' fingers and tamarind juice. Cook for 10 minutes. Put in the fish and bring to boil again. Add the thick coconut milk and as soon as it boils, switch off the heat. Serve hot with plain boiled rice.

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