Kari Ikan Tenggiri Tradisional
Hidangan tradisional · Malaysian
A rich and aromatic traditional Malaysian curry featuring tender mackerel (ikan tenggiri) simmered in a complex spice paste and coconut milk. This classic version emphasizes authentic flavors and textures.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel (Ikan Tenggiri)500g, cut into chunks
- Coconut milk400ml
- Shallots150g
- Garlic5 cloves
- Ginger2-inch piece
- Galangal1-inch piece
- Turmeric1-inch piece
- Dried chilies10-15, soaked
- Lemongrass2 stalks, bruised
- Curry leaves2 sprigs
- Tamarind paste1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Water100ml
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, ginger, galangal, turmeric, and soaked dried chilies until smooth.
- 2
Heat vegetable oil in a pot or wok over medium heat. Add the spice paste and sauté until fragrant and the oil separates.
- 3
Add lemongrass stalks and curry leaves, stir for another minute.
- 4
Pour in coconut milk and water. Stir well to combine.
- 5
Add tamarind paste and salt to taste. Bring the curry to a simmer.
- 6
Gently add the mackerel chunks to the simmering curry. Cook for 5-7 minutes, or until the fish is cooked through. Do not overcook.
- 7
Serve hot.
