Sunday, April 10, 2011

Fish Curry/Kari Ikan

I only buy a few types of fish here. It is usually tuna, salmon, tilapia fillet and Dover fillet. The reason is because Carlos will only eat this few type of fish and nothing else. Don’t give him fish with head and tail or else he will freaks out. Back home if I cook this type of curry I will usually use ikan kembong or any whole fish but here I will have to make do with tilapia fillets. This is something that he will eat.


3 pieces of fish fillet – cut into 2” square
3 tomatoes – quarter
10 okras – remove the tips
1 cup of pineapple – cubes
3 tbsp of fish curry powder
1 sprig curry leaves
1 1/2 cups coconut milk
2 tbsp tamarind paste/pulp + 1 ½ cup of water
Sugar and salt to taste


6 red chilies
3 cloves garlic
5 shallots
1” ginger

1. Put all the paste ingredients into a food processor and blend into paste. Put it in a mixing bowl and in the curry powder. Mix well and set it aside.
2. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. Set it aside.
3. Heat up about 2 tbsp of oil and add in the blended paste and curry leaves. Stir fry for 2 min or until fragrant. Add in the tamarind juice and 1 cup of the coconut milk. Bring it up to a boil.
4. Add in the tomatoes, okra and pineapple. Let it cook for a minutes and add in the fish. Simmer over low heat for 5-6 minutes or until the fish is cooked. Add in salt and sugar to taste. Lastly stir in the balance ½ cup coconut milk and bring it up to boil.
5. Dish out and serve hot with some rice.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


Hello Scrumptious said...

This looks really delicious and easy to make, but where exactly do you look for curry leaves? I really want to try this out and for my family to taste.

My Little Space said...

I think no one here will like white fish fillet in their curry! ha... I think the bigger the fish head the merrier for Curry dish. I only like eating the face part of the fish head. Some of them love eating eyeballs and mouth part. They said it tastes like jelly. Yikes!
Hope you're enjoying your weekend.
Blessings, Kristy

Shereen said...

I have always like fish curry rather than chicken curry.I like the sourish taste...makan with roti canai,oi best!...and I only like the kuah...the sampah-sarap I tak!

Sonia ~ Nasi Lemak Lover said...

Ya, usually qui lo don't like head and tail of fish. I can only recall a Swedish qui lo worked in my previous factory enjoy eating fish head. I have two plate of rice with this yummy curry!

lena said...

your hubby loves curry too? head, tail and fillets..all also i wallop!!

ann low said...

I also cooked curry fish yesterday. It was a big fish head about 1.4kg..most Chinese loves fish head!

Sylvia said...

This looks very appetising.... have never tried fish curry with pineapple before, will try this weekend... :)

NedLi Sakurai said...

Agree with My_Little_Space.. fish curry without fish head; less syok maa.. hehe(^_^).. but using fillets in the curry make it easier for little one to eat (^-^). Oh! I used Salmon fillets before and it tastes quite good too..(^^,)

Yummy Bakes said...

Looks delicious.
I just tried your fried udon noodles yesterday and posted this morning (feel free to comment. Very good.

Little Inbox said...

I prefer fish fillet than whole fish, cuz it's easier to consume. :P
This looks good.

ReeseKitchen said...

I'm craving for curry lately but never cook it because there's only me who will be eating. My hubby hardly comes home for dinner lately, so eating alone is kind of boring. Oh my girl doesn't take spicy food..:( So how nice if I cn have a bowl of yours and share..haha!

mycookinghut said...

This is my favourite! I want to ask what kind of fish do you normally use?

ICook4Fun said...

JadeHeartz, I am able to get the curry leaves from the Indian store and I do have a curry plant too.

Kristy, yes I don't think any one in Malaysia will use fish fillet for curry. I am not a big fan of fish head :)

Shereen, I too like the sourish taste of the gravy. I like to put a lot in my rice :)

Sonia, I knew a gweilo who appreciates durian and also fish head. Can't blame him since he has been living in Malaysia for over many many years.

Lena, he do eats curry once a while. Don't give him everyday :) I actually like the tail part.

Ann, wah 1.4 kg is huge. Yea Chinese eat every part of the animals :)

Sylvia, do try it out. It gives the curry a nice fragrant and sweetness.

ICook4Fun said...

NedLi, ha ha betul jugak. Tak syok yea :)

Yummy Bakes, I will go over to your blog and check it out.

Little Inbox, no doubt fish fillet is easier to eat. No bones to fiddle with :)

Reese, yea it is difficult to cook something that only you will eat. No kaki to enjoy it with you. Too bad you are so far away if not you can come over and have this with me.

Leemei, for this dish I used tilapia fillet as they don't break easily.

Elin said...

Gertrude...I remember you told me once that Carlos will never eat fish with the head still intact LOL! I used the fish head to cook soup..I think he will not take the soup if he knows what is in the taro soup :) Your curry looks great even though you use fish fillet :) Appetizing !

Beachlover said...

this is one of my favorite food!! cna makan hari hari also no problem!!

ICook4Fun said...

Elin, he still refuse to eat fish or meat with head intact ha ha..

Lesley, me too :)

shaz said...

Ha ha ha ha, I was reading Kristy's comment and a friend of mine used to freak everyone else out by eating the fish eyeballs! My mum likes the cheeks.

Wow, this curry looks so good, I'm definitely inspired. Only thing is I need to go find okra, I think the season is over but hope I get lucky. Fingers crossed :)

Thanks for another great MM entry.