Kari Ikan, Malaysian Fish Curry
This unique fish dish is one of the most popular fish dish all over Malaysia. No wonder, it heads the fish menu of any restaurant you step in. It is cooked in almost all household more than once a week. This dish is also found on the menu card of speciality restaurants outside Malaysia. An amazing curry made with fresh fish and Okra is generally eaten with simple white rice. The best thing of this dish is, it is simple and easy to prepare.
Preparation Time : 20 minutes (more if you make fresh coconut milk)
Cooking Time : 30 - 35 minutes
Difficulty : Easy
Serves : 4
Note :The Malay Fish Curry Powder; is one of the things I bought from Malaysia. At home, I checked the ingredients list and after a couple of little trial and errors, I came up with this. And I can assure you, it is a pretty close to the packaged powder I bought ! In Malay cuisine, curry powder/masala is a blend of sweet and pungent spices. Now with this recipe, you can prepare your own Curry powder at home.
- 1/2 cup Coriander seeds
- 1 tablespoon Clove
- 1 tablespoon Fennel seeds
- 1 tablespoon Black Mustard Seeds
- 3 tablespoons Fenugreek seeds
- 2 tablespoons Black Pepper corns
- 3 small Dried hot Red Chilies, seeds and stems removed (leave the seeds if you want your curry to be hot)
- 3 tablespoons Cumin seeds
- 1/4 cup Ground Cardamom
- 1/4 cup Turmeric Powder
- 1 tablespoon Ground Dried Ginger
- 2 Curry leaves, chopped into small pieces
1) Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance.
2) Cool them slightly and then place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
3) Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
4) Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.