Kari Ikan (Fish Curry)

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When I was blogging on my assam fish the other day, my brother reminded me the kari ikan. Kari Ikan (fish curry) is one of the Malaysian curries and it can be found in mamak stalls. I used to have it once in a week in high school after activities or sports in a nearby authentic mamak stall which is my group’s hang out spot.

I was eager to make my first kari ikan with the kari ikan powder from Malaysia this weekend. Thus I went over to the Asian market and bought all my ingredients but sadly I couldn’t get okra. So I substituted it with green beans. Surprisingly the result was pleasing but it was just a little sour due to too much tamarind paste. I added 3 tablespoons in it. In the recipe, I changed it to 2 tablespoons.


2 pieces swai/striped catfish fillets (cut into pieces)
2 tomatoes (quartered)
5-6 okras
2 shallots (chopped)
1 onion (sliced)
3 garlic cloves (sliced)
2-3 red chili peppers (sliced)
3 curry leaves
1 tbsp fenugreek seeds (optional)
2 tbsp tamarind paste (mixed in 1/3 cup water)
3 cups coconut milk
1 small pack Alagappa’s fish curry powder

Cooking Method:

  1. Heat the pan with oil. Sauté the shallots, onions, garlic, fenugreek seeds and curry leaves until golden or fragrant.
  2. Add fish curry powder and tamarind juice. Bring to boil for 3 minutes.
  3. Pour in coconut milk and bring to boil.
  4. Add fish fillets, okras, tomatoes, and red chili peppers. Simmer for 15 minutes.
  5. Dish up and serve hot.

P/S: You can deep fry or pan fry the fish fillets for better result.

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Category: Entrée (Seafood)

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