Malaysian fish curry (Kari ikan)

It is so delicious with hot and a little sour taste. This curry is usually served with steamed rice or roti canai. It is not take too long to cook fish or seafood dishes if you have a good preparation. For this curry, you should cook fish curry paste in advance and keep in fridge for further use (up to 1 week). There are some fish curries you should try:

  • Malabar matthi curry, an Indian dish with Chinese roots
  • Fish head curry, a Singaporean dish where the head of an Ikan Merah (red snapper, literally “Red fish”) is used.
  • Machher Jhol (also spelled “Machher Ghonta”) is a traditional Bengali and Oriya fish curry. It is a delicacy in Bengal and is the curry made of the fish head and that’s the very reason it is called ghonta which means the head of the fish.
  • Mas riha, a Maldivian fish curry
  • Malu Mirisata, a fish curry from Sri Lanka


Kari ikan RECIPE

Ingredients: (for 3 serves)

  • 500 g grouper (or mackerel, black pomfret) fillets, cut into big size
  • 10 nos okra, stalk ends removed
  • 2 nos green chilies, halved lengthwise
  • 2 nos medium tomatoes, cut into wedges
  • 200 ml coconut cream
  • teaspoon salt
  • 6 tablespoon Fish curry paste (See recipe below)
  • 3 tablespoon tamarind juice


  1. In the wide saucepan, saute fish curry paste on medium heat, then cook over low heat until dry and oil starts to separate (8 to 10 minutes).add tamarind juice and bring to a boil.
  2. Add fish and okras, tomatoes, chili, coconut cream, simmer gently about 10 minutes (or until fish and okras are cooked through). Seasoning with salt and pepper taste
  3. Serve with steam rice.

Fish curry paste RECIPE:


  • 159 gr Fish curry powder
  • 100 gr tomato paste
  • 5 gr black mustard seeds
  • 10 gr HELBA CHOMPER seeds (also called Fenugreek)
  • 100 gr minced ginger
  • 300 gr minced onion
  • 300 ml cooking oil
  • 20 nos curry leaves
  • 50 gr minced hot chile
  • 30 gr cinnamon stick
  • 3 nos star anise
  • 5 nos cloves
Fenugreek seeds


In a sauce pot, sauté all ingredients on medium heat until fragrant, add some stock (or water), simmer about 15 minutes or become a paste. Cool down, kept in fridge for further use.

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Post Author: dvd

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