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Malaysian Fish Curry (Kari Ikan)

Malaysian Fish Curry (Kari Ikan)

Main CourseMalaysianPescatarianSpicyNut-FreeMedium35 min work · 50 min total6

Submitted by Sanjay Patel

Source: www.cookeatworld.com

Ingredients

6 servings
  • 1 tsp chilli powder
  • 2 tsp paprika (sweet)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 1 onion (peeled and sliced)
  • 4 garlic cloves (peeled)
  • 4 slices ginger
  • 2 lemongrass stalks ((white parts only, sliced) (keep the stalks))
  • 1 tsp shrimp paste
  • 4 tbsp vegetable oil
  • 2 stems curry leaves (fresh)
  • 2 cinnamon sticks
  • 3 star anise
  • 2 cups vegetable stock (or chicken)
  • 2 tsp tamarind concentrate (diluted with 2 tbsp water)
  • 4 kaffir lime leaves
  • 3 slices galangal (fresh)
  • 2 cups coconut milk
  • 2 lb firm white fish (skin off)
  • 4 cubes of fried (spongy) tofu puffs ((cut in halves) (available from Asian supermarkets))
  • 2 cups cooked long beans (snake beans or French beans)
  • 2 tomatoes (chopped)
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp white pepper

Instructions

  1. 1.
    Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until smooth.
  2. 2.
    Set aside.
  3. 3.
    Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass, shrimp paste into a smooth paste.
  4. 4.
    Set aside.
  5. 5.
    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.
  6. 6.
    Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).
  7. 7.
    Add the onion paste and stir well.Stir in the cinnamon and star anise.
  8. 8.
    Cook this paste gently for another 5 minutes.
  9. 9.
    You should have a nice separation of oil around the paste.
  10. 10.
    Pour in the stock, tamarind, lime leaves, galangal, lemongrass stalks, sugar and pepper and bring to a simmer.
  11. 11.
    Gently simmer the sauce for 10 minutes - a gentle bubble of a simmer.
  12. 12.
    Pour in the coconut milk and stir well.Gently slide in the fish followed by the tofu.
  13. 13.
    Let this cook for 4-5 minutes until the fish is cooked through.
  14. 14.
    Remove from the heat and carefully stir in the beans and tomatoes.
  15. 15.
    Serve hot!
  16. 16.
    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.