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
How to cook Curry Fish 咖喱鱼
This week we are making Chinese style Fish Curry. You can choose your favourite fish slice like grouper, mackerel or snapper. This one pot dish really simplify your weekend dinner! Flavourful fish curry gravy, with assorted vegetables and tofu puffs...Enjoy this great make-from-scratch recipe in your home!
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==Ingredients==
Grouper fish slices 石斑鱼块 – 500g
Season with salt & pepper 少许盐和胡椒粉
==Prepare spice paste==
Shallots小葱头 – chopped 8 pcs
Garlic 蒜 – 4 cloves
Dried chillies 辣椒干 – rehydrated 5g
Lemon grass 香茅 – 3 stalks
Galangal 南姜 – 20g
Dried shrimps 虾米 – rehydrated 20g
Water 水 – 200ml
Blend into smooth paste 搅匀
==Vegetables==
Lady's fingers 羊角豆 – 8 pcs
Tomato 番茄 – 1 pc
Brinjal 茄子 – medium size 1 pc
Cabbage 包菜 – 150g
Tofu puffs 豆卜 – halved – 8 pcs
==Prepare curry paste==
Fish curry powder 海鲜咖喱粉 – 1 pack 24g
Meat curry powder 肉类咖喱粉 – 2 tbsp
Mix with water to create paste 加入水搅成糊状
==Seasoning==
Curry leaves 咖喱叶 – 3 stalks 咖喱叶
Water 水 – 1000ml
Sugar 糖 – 2 tbsp (adjust to taste)
Salt 盐 – 1 tbsp (adjust to taste)
Coconut milk 椰奶 – 200ml
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
Stir-Fried Cabbage with Turmeric
Fried Snake Gourd
Malaysian Dhal Curry
Cucumber Raita
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Stingray Fish Curry | Kari Ikan Pari | Indian Fish Curry
Step by step to cook Stingray Fish Curry
Kari Ikan Tongkol, mudah & sedap! | Tuna Fish Curry, easy & tasty!
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Bahan-bahan | Ingredients
1. Ikan tongkol | Tuna
2. Bawang besar | Onion
3. Bawang putih | Garlic
4. Halia | Ginger
5. Tomato | Tomato
6. Daun kari | Curry leaves
7. Biji halba | Fenugreek seeds
8. Biji sawi | Mustard seeds
9. Kayu manis, bunga lawang, bunga cengkih & pelaga | Cinnamon stick, star anise, cloves & cardamom
10. Serbuk ketumbar | Coriander powder
11. Serbuk jintan manis | Fennel powder
12. Serbuk jintan putih | Cumin seeds
13. Serbuk kunyit | Turmeric powder
14. Serbuk cili | Chilli powder
15. Asam jawa | Tamarind
16. Santan | Coconut milk
17. Bendi | Okra/Ladies' Fingers
16. Garam | Salt
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Fish Curry without coconut milk . Kari Ikan Pari
#fishcurry
Stingray 850 g
(marinate with a bit salt, tumeric powder and fish curry powder)
Coconut oil 3 tbsp
Fenugreek seeds 1 tsp
Coriander seeds 1/2 tsp
Fennel seeds 1/2 tsp
Black pepper 1 tsp
Garlic 10 cloves
Small onions 5
Curry leaves 2 sprigs
Asam keping 2
Green chillies 2 for garnishing
Lady's finger or Brinjal ( or both)
Tomato 2 large
Salt
Fish curry powder 4 tbsp rounded
Coriander powder 2 tsp