3. August 2026

Malaysian Fish Curry (Kari Ikan)

This classic Malaysian fish curry features a fragrant, spiced coconut broth balanced with the distinct tang of tamarind. Firm-fleshed fish such as cod, mackerel, or red snapper work wonderfully.

Prep time: 15 mins | Cook time: 20 mins | Servings: 4

Ingredients

For the Spice Paste & Aromatics:

• 2–3 tbsp fish curry powder (Malaysian/South Indian style)
• 3 cloves garlic, minced
• 1 shallot or small onion, sliced
• 1-inch piece of ginger, sliced or julienned
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds (optional, adds authentic bitterness)
• A few sprigs of curry leaves

For the Curry Base & Vegetables:

• 1 tbsp cooking oil or coconut oil
• 1 cup tamarind juice (made from a golf-ball-sized piece of tamarind pulp soaked in warm water and strained)
• 1 cup coconut milk (or light coconut milk for a lighter sauce)
• 1 cup water (adjust for desired consistency)
• 1 tomato, cut into wedges
• 1–2 green or red chillies, slit lengthwise
• Okra (ladyfingers) or eggplant chunks (optional)
• Salt to taste

For the Fish:

• 500g–600g firm fish steaks or fillets (e.g., mackerel, seabass, cod, or snapper), cleaned and cut into large chunks

Instructions

1. Prepare the Spice Paste: Mix the fish curry powder with a few tablespoons of water to form a smooth, thick paste.
2. Temper the Aromatics: Heat the oil in a large wok or pot over medium heat. Add the mustard seeds, fenugreek seeds, and curry leaves. Let them sizzle and pop for about 30 seconds until fragrant. Add the sliced shallots, garlic, and ginger, sautéing until softened and lightly browned.
3. Fry the Spices: Lower the heat slightly and add the curry powder paste. Stir continuously for 2–3 minutes, cooking the spices in the oil until the oil begins to separate slightly from the paste.
4. Add Tamarind and Liquids: Pour in the tamarind juice, water, and coconut milk. Stir well to combine and bring the mixture to a gentle boil.
5. Simmer the Vegetables: Add the tomato wedges, okra or eggplant (if using), and slit chillies. Let the curry simmer for about 5 to 7 minutes until the vegetables are tender.
6. Cook the Fish: Gently slide the fish pieces into the simmering curry. Avoid stirring roughly so the fish doesn't break apart; instead, spoon the hot broth gently over the top. Cook for another 5 to 7 minutes until the fish is just cooked through and flaky.
7. Season and Serve: Taste the curry and season with salt as needed. Serve hot alongside steamed jasmine rice or crusty bread.