Kari Ikan (Fish Curry)
A tangy tamarind fish curry with okra — bright, warming and ready in under half an hour.
15 mins Prep
25 mins Cook
4 Serves
Ingredients
- 600 g fish steaks (ikan tenggiri or snapper)
- 3 tbsp Chitthi Spice Fish Curry Powder
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 sprigs curry leaves
- 1 tomato, cut into wedges
- 8 okra, trimmed
- 2 tbsp tamarind pulp, soaked in 400 ml water
- 200 ml coconut milk
- 1 tsp fenugreek seeds
- Salt to taste
- 3 tbsp cooking oil
Method
- 1
Heat the oil and splutter the fenugreek seeds, then add the curry leaves.
- 2
Add the onion, garlic and ginger and sauté until fragrant.
- 3
Stir in the curry powder and cook for a minute until aromatic.
- 4
Pour in the tamarind water and bring to a boil.
- 5
Add the tomato and okra, and simmer for 8 minutes.
- 6
Slide in the fish steaks and cook gently for 8 minutes without stirring too much.
- 7
Add the coconut milk and salt, then simmer for 5 more minutes.
- 8
Rest for 10 minutes so the flavours settle, then serve with rice.
