Kari Ikan

Kari Ikan

Kari Ikan
Kari Ikan

Great fish curry recipe, thick, and aromatic addictive.

Serves: 4

Time: 30 mins.


5 garlic cloves

2 green chilies, halved lengthwise

1 onion, medium

2 ¼ cups water

¼ teaspoon fenugreek seeds

1 teaspoon cumin seed

3 tablespoons fish curry powder

1 teaspoon black mustard seeds

3 tablespoons dried tamarind

17 ounces grouper or black pomfret, trevally

1 stalk curry leaf

2 tomatoes, medium, cut into wedges

½ cup coconut milk

10 okras, remove the stalk ends

4 tablespoons oil

1 teaspoon salt


  1.   Form a curry powder paste by mixing the curry powder with approximately 4 tablespoons of water, set aside.
  2.   Process onion and garlic together in a spice blender until you get a smooth paste like consistency; feel free to add a small amount of oil, if required, set aside.
  3.   Soak the tamarind pulp for 5 minutes in 2 cups of water and then, squeeze and strain to get the juice.
  4.   Now, over moderate heat in your wide saucepan; heat the oil and add in the fenugreek, mustard seeds, curry leaves and cumin.
  5.   Fry for a couple of seconds, until mustard seeds begin to pop and then add in the onion-garlic paste. Decrease the heat to low and stir-fry for 5 minutes, until the mixture begins to turn brown and smells fragrant.
  6.   Add curry and cook for 8 to 10 minutes, until dry and oil begins to separate, over low heat.
  7.   Add in the tamarind juice and bring everything together to a boil.
  8.   Add okras and fish, chilies, coconut milk, tomatoes and salt.
  9.   Let gently simmer for 10 minutes, until the okras and fish are cooked through. Serve immediately and enjoy.

Originally posted 2021-05-08 22:52:06.