MALAYSIAN FISH CURRY

Malaysian Fish Curry, or “Kari Ikan,” is a rich and aromatic dish that showcases the bold, complex flavors of Southeast Asia. Featuring tender pieces of fish simmered in a coconut milk-based curry, it’s infused with spices like turmeric, cumin, and coriander, along with fragrant additions of ginger, garlic, and lemongrass. The curry has a gentle heat and a beautifully balanced taste that’s savory, creamy, and slightly tangy, thanks to the addition of tomatoes and tamarind. Serve it with steamed rice or flatbread for a satisfying, flavor-packed meal that transports you to the heart of Malaysian cuisine.

Ingredients

• 1 lb (450g) firm white fish fillets (such as cod or snapper), cut into pieces
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 stalk lemongrass, smashed and cut into 2-inch pieces
• 1-2 green chilies, sliced (adjust to taste)
• 2 medium tomatoes, chopped
• 1 tablespoon tamarind paste (or 1 tablespoon lemon juice for a milder flavor)
• 1 cup coconut milk
• 1 cup water or fish stock
• Salt and pepper to taste
• Fresh cilantro, for garnish

Spice Mix:

• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional for extra heat)

Instructions

1. Prepare the Spice Mix: In a small bowl, mix together the turmeric, coriander, cumin, and chili powder.
2. Sauté Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the garlic, ginger, and lemongrass, and sauté until fragrant, about 2 minutes.
3. Add the Spices: Sprinkle in the spice mix, stirring continuously for 1-2 minutes until the spices release their aroma.
4. Add Liquids and Tomatoes: Add the chopped tomatoes, tamarind paste, coconut milk, and water (or fish stock). Stir well, bring the mixture to a gentle simmer, and cook for about 10 minutes, allowing the flavors to meld.
5. Cook the Fish: Add the fish pieces to the pot, carefully stirring to coat them in the curry sauce. Season with salt and pepper to taste. Simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
6. Adjust Seasoning and Serve: Taste the curry and adjust salt or acidity if needed. Remove the lemongrass stalks and discard. Garnish with fresh cilantro, and serve hot with steamed rice or naan.

This Malaysian Fish Curry is best enjoyed fresh, with the option to increase the heat or adjust the tanginess to suit your preference. Perfect for a cozy, flavorful meal!