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
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
#kari #kari_ikan #kari_ikan_tongkol #fish #fish_curry #tuna_fish_curry #sedap #mudah #resepi #tasty #easy #recipe #Sarawak #Malaysia #TheSimpleMeCooking
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Kari Pekat Ikan Merah Nostalgia Kampung Halaman
Jom kita masak kari ikan…cara org dulu yang Che nom belajar dari bonda tersayang. Kali ni Che Nom gunakan Ikan Merah yg segar lagi sbb baru beli kat pasar. Bahan-bahannya taklah banyak sgt, cuma cara dan teknik memasak kari tu yang menentukan sedap atau tak hasilnya nanti.
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Bahan-bahan untuk tumbuk kasar || Coarsely Pound Ingredients:
6 biji bawang merah || 6 shallots
4 ulas bawang putih || 4 cloves garlic
1 inci halia || 1inch ginger
Bahan-bahan untuk bancuhan rempah || Ingredients for spice paste:
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2 sudu besar (membukit) serbuk kari ikan || 2 tbsp (round) fish spice powder
1 sudu besar serbuk cili || 1 tbsp chilli powder
air secukupnya || enough water
Bahan-bahan lain || Other Ingredients:
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½ mangkuk kecil minyak masak || ½ small bowl cooking oil
¾ sudu kecil halba campur || ¾ tsp mixed spices (panch poran)
2 tangkai daun kari || 2 stalks curry leaves
2-3 sudu besar air asam jawa || 2-3 tbsp tamarind juice
1 ekor ikan merah || 1 whole red snapper
1 mangkuk santan cair || 1 small bowl coconul milk
3 biji cili merah besar ||3 red chillies
1 mangkuk santan pekat || 1 small bowl light coconul milk
air, jika perlu || water, if required
garam secukup rasa || salt to taste
12 batang bendi || 12 lady's finger (okra)
2 biji tomato || 2 tomatoes
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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
Simple and Delicious Fish Curry / Kari Ikan Tenggiri
Hi friends, this video I shows you how to cook Simple and Delicious Fish Curry step by step. Very tasty to eat with white rice, chappati and tosai.
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Fish Head Curry | Kari Kepala Ikan
Click here for Fish Head Curry Recipe (Eng):
Klik disini untuk Resepi Kari Kepala Ikan (Bahasa Melayu):
Fish Head Curry - a hit dish among the locals. The aroma from the spices, the tanginess from tamarind paste and the creamy texture from coconut milk, this recipe will definitely bring a delight to your taste buds!
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