Kari Ikan Tenggiri Nyonya
85% asli · Nyonya (Peranakan)
A Nyonya-style fish curry featuring a more complex and tangy flavor profile, often incorporating ingredients like candlenuts and dried shrimp for depth, and a touch of sourness from tamarind.
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
- Shallots100g
- Garlic4 cloves
- Ginger1.5-inch piece
- Turmeric1-inch piece
- Dried chilies8-10, soaked
- Candlenuts3-4
- Dried shrimp1 tbsp, soaked and pounded
- Lemongrass1 stalk, bruised
- Kaffir lime leaves3 leaves
- Tamarind paste1.5 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Water50ml
- Optional: Fresh chilies, sliced for garnish1
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, ginger, turmeric, dried chilies, candlenuts, and pounded dried shrimp until smooth.
- 2
Heat vegetable oil in a pot or wok over medium heat. Add the spice paste and sauté until fragrant and oil separates.
- 3
Add bruised lemongrass and kaffir lime leaves. Stir for another minute.
- 4
Pour in coconut milk and water. Stir well and bring to a simmer.
- 5
Stir in tamarind paste and salt to taste.
- 6
Gently add the mackerel chunks. Cook for 5-7 minutes until the fish is cooked through.
- 7
Garnish with sliced fresh chilies if desired. Serve hot.
