How To make Kare Ikan (Fish Curry)
1 1/2 Lb, cleaned weight fish
6 Shallots or
1 lg Onion
2 Cloves garlic
2 ts Ground coriander
1 ts Ground ginger
1/2 ts Powdered lemon grass or
1 Blade fresh, lemon grass
1 ts Chilli powder
1 Salam leaf or bay-leaf
1/2 ts Turmeric
1/2 c Tamarind water
1 c Of thick santen (coconut
-milk) 2 tb Vegetable oil
Salt sl Cucumber Mint Fish curry is the literal translation of kare Ikan; but I should explain that Indonesian 'curry' is rather different from Indian curries. The recipe may be used for almost any fish. In the former version of this book I suggested salmon steaks, which it suits well; but these are now rather expensive. It is better to select a white fish with firm flesh, such as haddock, angler-fish, swordfish or dogfish. In Australia the various fish known as whiting would be a good choice. Americans might like to use snappers. Whatever fish is used, it can be cut into small cubes or slices before frying. Heat a little oil in a heavy frying-pan, and carefully brown the fish in it. Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes. Add the santen and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and
chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same kare can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water. Makes 4 servings. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.
How To make Kare Ikan (Fish Curry)'s Videos
Kari Kepala Ikan Pekat & Marvelous ????
Kari Kepala Ikan yang pekat berempah, pedas, masam, semua cukup rasa. Ada banyak cara masak kari kepala ikan ni, ada kari cara mamak, cara nyonya, cara masakan Cina, cara melayu..yang ni cara biasa Che Nom masak kat rumah aja. Kuah kari kepala ikan mestilah pekat, baru terangkat bila makan. Ikan pun mestilah fresh, baru sedap.
//Bahasa Melayu
--------------------------------------
Bahan-bahan:
1/2 cawan minyak masak
3/4 sudu kecil halba campur
3-4 biji bawang merah kecil
2 biji cili hijau
3 ulas bawang putih
1 inci halia
1-2 tangkai daun kari
1 biji tomato
3 sudu besar rempah kari ikan
1 sudu besar serbuk cili
sedikit air (untuk bancuh rempah)
anggaran 1/4 cawan air pati asam jawa
300g-400g /1 kepala ikan
1/2 cawan santan fresh atau 1/3 santan kotak kecil
garam secukup rasa
10 batang sayur bendi
daun ketumbar (optional)
//English
---------------------------------------
Ingredients:
1/2 cup cooking oil
3/4 teaspoon mixed herbs
3-4 shallots
2 green chilli
3 cloves garlic
1 inch ginger
1-2 stalks curry leaves
1 tomato
3 tablespoon fish curry powder
1 tablespoon chili powder
a little water (to mix spices)
about 1/4 cup tamarind juice
300g-400g / 1 fish head
1/2 cup fresh coconut milk or 1/3 small box instant coconut milk
salt to taste
10 okra
coriander leaves (optional)
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Resepi Kari Ikan simple| Claypot Fish Curry Recipe| Thengai Paarai Meen Kari
Resepi Kari Ikan| Fish Curry Recipe| Thengai Paarai Meen Kari
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ingredients:
1 fish (ikan)
6-7 Cloves garlic (Bawang putih)
2 Onion (Bawang merah)
2 spring of curry leaves (Daun kari)
3 tbsp dried chili paste (cili giling)
7 tbsp fish curry powder (Serbuk kari ikan)
1500ml water (air)
3 tomato
5 green brinjal (terung hijau bulat)
2 red chilli (cili merah)
1/2 cup tamarind water (Air asam jawa)
10 lady finger/Okra(Bendi)
100ml coconut milk (Santan)
1 tsp Fenugreek (biji halba)
SECRETS TO Fish Head Curry (Mamak) | Kari Kepala Ikan (Mamak) [Nyonya Cooking]
???? RECIPE:
Fish head curry is commonly enjoyed in Malaysia and Singapore. With South Indian origins, fish head curry uses a combination of various spices and ingredients to create the delectable taste loved in Southeast Asia. Here is an easy fish head curry recipe with all the tips needed.
One of the most sought after curry in both Malaysian and Singapore is fish head curry. Commonly found at many Indian eateries like mamak, fish head curry is ordered as a side dish for steamed white rice. Just like other dishes found in Singapore and Malaysia, the recipe adapts to the local taste since it was introduced by the Indian migrants when they moved to the region. Thus, it is to no surprise that fish head curry is not known in India.
### But, why fish head?
It may be disturbing to many. However, the meat of red seabream found at the jaws located below the gills and also on the back of the neck is sweet and delicate. It is the layers of fine meat structure that is able to absorb the flavours of curry or any sauce that comes with it, when eaten together. I have seen those who would only seek out for the fish head when the whole fish is served especially in dishes like steamed [Cantonese steamed fish](
Due to its popularity, there is now a variety of fish head curries depending on the ethnic flavour profiles such as Nyonya Fish head curry or even Thai fish head curry. While there many different types of fish head curries, the Indian fish head curry still tops my list of all fish head curries. Indian fish head curry is also known as the healthier version among all as it does not use any coconut milk but yet is able to deliver the thick and luscious curry flavours. You need a few tricks to make that perfect fish head curry and I have you covered!
### 1. Fish curry powder
Fresh fish curry powder mix is a must. The quality and composition of the fish curry powder will affect the taste. Look out for Malaysian or Singaporean made fish curry powder mixture. If you are located in Malaysia or Singapore, fresh curry powder mixture can be bought at the wet market.
### 2. Type of fish
As mentioned, red seabream is typically used in fish head curry. Other white fleshed fishes such as sea bass, gilt-head bream or talapia are also suitable for this flavourful curry. In most western countries, fish heads are not available unless the whole fish is bought. It is of course possible if you plan to cook the whole fish (chopped into three parts). If there is still reluctance to cook fish head, use fillets or cutlets as a replacement. Most importantly, only use fresh fish and do not over cook them or the flesh will be tough!
### 3. Make fish head curry thick
Fish head curries must be thick in consistency. There is no discussion! There are two main steps to make the curry thick. First of all, use rice. Having rice as an ingredient in curry may be unusual to many. However, the starch in the rice will act as a thickening agent. Secondly, the curry needs to be simmered down until it reaches the desired thickness! Therefore, vegetables such as okra and aubergine are perfect since they soften in the curry as it is simmered.
There you go, three main tips to cook your perfect fish head curry as found in most Indian eateries! This dish goes perfectly well with white rice and other side dishes for Banana Leaf Rice. It is also easier to prepare compare to many other curries.
Rasam
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Kari Ikan Tenggiri | Fried Fish Curry Recipe | Meen Kulambu | மீன் குழம்பு
Kari Ikan Tenggiri | Fish Curry Recipe | Meen Kulambu | Rajie'S Cooking Passion
Hai,
Hari ini saya kongsikan cara memasak kari ikan tenggiri mudah dan sedap. Selamat Mencuba.
Today I'm sharing recipe for how to easy delicious fish curry. Happy trying.
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Kari Ikan cara SUGU PAVITHRA, Easy Fish Curry Recipe, Malaysian Curry, Kari Ikan Bawal Emas
Kari Ikan cara SUGU PAVITHRA I Fish Curry Recipe I Kari Ikan Bawal Emas
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Updated 13/6/2021-Resepi Kari Ikan pekat sempena menu lockdown 3.0 boleh juga klik sini
Kari ikan cara sugu pavithra pernah menjadi resepi viral mudah dan sedap sewaktu pkp 1.0 dulu, malah masih menjadi menu viral pkp 2.0 sekarang ini.
Resepi kari ikan sugu pavithra nampak seperti kari ikan mamak & indian style. Cara masak kari ikan sugu pavithra ini nampaknya berlainan dari kari ikan melayu kerana kari ikan sugu pavithra ada banyak step yang perlu diikuti. kena hafal step tu, kalau tak biasa boleh terlupa step
Kari bawal emas kalini akan dimasak ikut cara masak kari ikan sugu pavithra, tak pasti samada resepi ini adalah sama seperti resepi kari ikan mamak atau tidak. Semestinya berbeza dengan resepi kari kepala ikan sebelum ini
Selain kari ikan bawal, ikan lain yang sedap dimasak kari ialah kari ikan kembung, kari ikan pari, kari ikan merah, kari ikan mayong dan boleh disesuaikan dengan ikan lain juga ikut kesukaan masing-masing.
BAHAN-BAHAN
-2 ekor ikan bawal emas (dipotong)
-4 sudu besar serbuk kari ikan (dibancuh dengan sedikit air)
-1 biji bawang merah besar (dihiris)
-1 labu bawang putih (dihiris)
-1 sudu besar halia ditumbuk
-1 sudu besar halba campur
-air asam jawa (setengah kepal asam jawa dicampur dengan sedikit air)
-3 tangkai daun kari
-2 biji tomato dibelah
-3 biji terung bulat (dibelah & direndam dalam air garam cara sugu pavithra bagi mengelakkan terung bertukar warna
-3 tangkai cili hijau (dibelah dua)
-9 bendi
-santan kotak (nak guna santan segar pun boleh)
-daun ketumbar (sebagai hiasan)
CARA MASAK KARI IKAN cara Sugu Pavithra
1.Panaskan minyak dan masukkan halba campur
2.Kemudian masukkan bawang merah & bawang putih...kacau
3.Bila bawang dah naik bau masukkan cili hijau & halia yang telah ditumbuk...kacau
4. Masukkan dauk kari bersama tangkainya sekali (kari ikan cara sugu pavithra)
5.Masukkan tomato, kemudian masukkan bendi...kacau
6.Masukkan bancuhan serbuk kari...kacau sebati
7.Masukkan air secukupnya
8.Masukkan air asam jawa
9.Masukkan sedikit santan (jangan banyak sangat)
10.Masak dan kacau sehingga ia mendidih
11.Dah mendidih masukkan bendi kemudian perasakan dengan garam
12.Masukkan kesemua potongan ikan
13.Kacau perlahan-lahan sahaja supaya ikan tidak hancur
14.Masaklah sehingga ikan betul-betul masak & sebati dengan kuah kari
15.Akhir sekali taburkan daun ketumbar sebagai hiasan juga penambah rasa
16.Siap untuk dihidang!
INGREDIENTS fish curry
-2 golden pomfret fish (cut)
-4 tablespoons fish curry powder (mixed with a little water)
-1 large onion (sliced)
-1 pumpkin garlic (sliced)
-1 tablespoon pounded ginger
-1 tablespoon mixed 'halba'
-tamarind paste
-3 stalks of curry leaves
-2 tomato
-3 round eggplant seeds (sliced & soaked in salt water sugu pavithra method to prevent eggplant from changing color)
-3 stalks of green chilli (cut in half)
-9 lady fingers @ okra
-coconut milk
-coriander leaves (as a garnish)
HOW TO COOK FISH CURRY @ HOW TO MAKE FISH CURRY.....follow video
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