How To make Kare Ikan (Fish Curry)

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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.

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Stingray Fish Curry | Kari Ikan Pari | Indian Fish Curry

Step by step to cook Stingray Fish Curry

Kari Ikan Resepi Turun Temurun Pekat & Sedap | Fish Curry Recipe | Kari Ikan Kaci Simple

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Bahan2????

ikan kaci
5 ulas bwg putih
2 inci halia
1sk biji halba
12 biji bwg merah kecil
3 tangkai daun kari
2sb rempah kari ikan (baba's)
15 btg lada kering
1sk serbuk kunyit
1 btg terung panjang
bendi
1 tomato
1 biji kelapa (dptkan santan pekat & cair)
asam jawa secukupnya
garam secukup rasa

Ingredients????

sweetlips fish
5 cloves garlic
2 inch ginger
1 tsp fenugreek
12 shallouts
3 stalk curry leaves
2 tbsp fish curry powder
15 dried red chillies
1 tsp turmeric powder
1 eggplant
okra
1 tomato
coconut milk (1 coconut)
tamarind
salt to taste

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Mansatti Meen Kuzhambu|Claypot Fish Curry|மண்சட்டி மீன் குழம்பு|Amma Samayal Authentic Home Cooking

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Mansatti Meen Kuzhambu| Claypot Fish Curry | மண்சட்டி மீன் குழம்பு | Kari Ikan Periuk Tanah Liat | Amma Samayal Authentic Home Cooking

This Recipe Serves 4-5 People.

Ingredients:
Coconut Oil - As Required
Fenugreek Seeds - 1 Tsp
Cumin Seeds (but can use fennel seeds also)- 1 Tsp
Dried Chili - 3-4
Green Chili - 2-3, 2-3 [At Ending]
Onion - 2 Medium Sized (Half Rings)
Garlic - 10 Cloves (Crushed)
Curry Leaves - 1 Stalk, 2-3 Stalks[At Ending]
Indian EggPlant (Round Type) - 2 Medium Sized (Cut into 4)
Tomato - 1 Medium Sized (Cut into 4), 1-2 Medium Sized (Cut into 4)[At Ending]
Turmeric Powder - 1 Tsp
Chili Powder - 3 Tbsp
Water - As Required To Dilute The Mixture And Also The Amount Curry You Want
Fish Curry Powder - 6 Tbsp
Salt - As Required
Diluted Coconut Milk - 800 ML
Diluted Tamarind Pulp/Tamarind Pressed Water - 3/4 Cup (Dilute/Thin it With Water)
Mackerel Fish - 5-6 (Wash And Clean With Salt & Turmeric)
Thick/Heavy Coconut Milk - 300 ML
Okra/Lady's Fingers - 10
Coriander - For Garnish

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MASALA FISH CURRY RECIPE | FISH CURRY RECIPE | FISH CURRY BY SPICE EATS

Masala Fish Curry Recipe | Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats

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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Masala Fish Curry:

- Fish (Rohu, Katla, Asian Carp) - 500 gms

For marination:
- Turmeric powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Salt- 3/4 tsp

For Masala Paste:
- Cumin seeds- 1 tsp
- Dried Red Chillies- 2
- Garlic- 10 cloves
- Green Chillies- 2-3 (cut into 2)
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 1.5 tsp
- Turmeric Powder- 1/4 tsp

Other Ingredients:
- Onion, grated- 2 medium (around 130 gms)
- Kasuri Methi (dried Fenugreek leaves)- 1 tsp
- Curry leaves- 15-20
- Tamarind, soaked in water- 4 tbsp juice
- Thick coconut milk- 4 tbsp
- Salt to taste- 1/2 tsp
- Coriander leaves for garnishing- 2 tbsp
- Oil - 3 tbsp + oil for pan frying the fish pieces


Preparation:

- Clean, wash and pat dry the fish pieces. Add the turmeric, red chilli powder, salt and mix well. Set aside for 30 mins.
- To prepare the Masala paste, take a pan and dry roast the red chillies and cumin seeds on low heat for 1 minute. Now add the garlic cloves and continue roasting on low heat for another 2 mins. Set aside to cool. Add them to blender/grinder along with the green chillies. Coarse grind.
- Now add 3-4 tbsp of water and blend it into a smooth paste. The masala paste should have thin consistency so you can add more water to make into a thin consistency.
- To pan fry the marinated fish, add oil to a frying pan and place the fish pieces side by side.
- Fry on medium heat for 2 mins and turn it on the other side. Continue to fry on medium heat for 2 mins. Take these out on a plate.

Process:

- Heat oil in a flat pan or kadai.
- Add the grated onions and fry on medium heat for 7-8 mins till light brown in colour.
- Now add the masala paste and give a mix, add 1/2 tsp salt to it and continue to fry on medium heat for 3 mins till water dries up and oil separates.
- Add the dried fenugreek leaves (Kasuri Methi) and fry 1 min on medium heat. Add the curry leaves and fry on low to medium heat for 2 mins.
- Now add the tamarind juice, give a mix and then add 250 ml water. Cook it on medium heat till it comes to a boil.
- Lower the heat and place the fried fish pieces side by side and cover & cook on low heat for 5 mins.
- Remove lid and flip the fish pieces. Add the thick coconut milk, give a mix.
- Cover & cook for another 10 mins on low heat till oil separates.
- Garnish with the chopped coriander leaves, mix and simmer for a minute.
- Serve with rice.


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