KARI IKAN/ MALAYSIAN FISH CURRY

'Ikan' in Bahasa Malaysia means fish. 'Kari' is curry.

I learnt this recipe for fish curry from my mother in law recently. It's definitely a Malaysian style one...........coz she uses the fish curry powder from the Malaysian brand 'Babas'. You definitely wont get this taste if you are using any other indian brands like Mtr or Achi etc.

I'm not a big fan of this fish curry coz I simple just love our super sour darker looking fish curries from  the south. Just made me realize that I haven't  made nor posted a recipe of that yet. My kids hate fish! But..............Definitely soon!

To tell you more about this fish curry............it's super easy to make as you can see. Doesn't involve too much sauteing and frying etc. Just tempering the curry base. Although this technique is followed in the villages of India...... this Malaysian fish curry powder makes all the difference.
 Also its not too sour............. which is probably why I'm not a big fan. I'm a huge sucker for tamarind and anything sour! My younger one, Miesha goes one step ahead and loves sucking on just plain lemon! hahaha

INGREDIENTS:

fish - 6 slices (washed and cleaned well)

to make the curry base:

'babas' brand  fish masala powder - 5 tbsps

tomatoes, chopped small - 2

onion, sliced - 1/2

thick coconut milk - 1/2 cup

tamarind - 1 lime sized ball soaked in 1 cup water

green chilies, slit - 2

salt to taste

to temper:

oil - 3 tbsps

mustard seeds - 1/2 tsp

fenugreek seeds/ vendhayam - 1/2 tsp

curry leaves - 1 sprig

onions, sliced - 1/2

red chili powder - 1 and 1/2 tbsps

lady fingers/okra, head removed and make a score with a sharp knife down the middle - 8

PROCESS:

• To make the curry base- Crush, squeeze and extract the juice of the tamarind. Add another 1/2 cup water to the pulp. Nicely squeeze and get the second extract by passing through the sieve.
• Now pour the tamarind extract in a big bowl. Add in all the ingredients under 'to make the curry base.' give it a mix and keep it ready.
• Now, lets do the tempering- In a wok heat the oil. 
• Add in the mustard seeds.
• When it starts popping add in the curry leaves, fenugreek seeds and onions.
• When the onions have softened, add in the chilli powder. Saute for 30 seconds or so.
• Add in the tamarind curry base.
• Also add in the okra and fish slices.
• Close the lid and let it simmer on low flame for about 15 minutes or so or until the fish has cooked and you get a nice thick gravy consistency.You can add more water if need be.
• Switch off the flame and cover.