Yellow Curry Recipe chicken tilapia beef salmon
Creamy coconut, tangy lemongrass and tender white fish in a vibrant yellow curry. Indonesian Fish Curry (Kari Ikan) is delicately spiced and gorgeously effluvious, ready in just thirty minutes.
Why Nosotros Dear This
A quick curry perfect for a weeknight treat. Blend the spice paste, fry information technology then add your fish and let it simmer to deliciousness – all within 30 minutes!
The vibrant colours of Kari Ikan'south yellow curry base are perfect to print guests. If you're serving a three course meal, whip up an entrée of Indonesian corn fritters, and then finish it off with bright dark-green dadar gulung for dessert.
P.S. Don't like fish sauce? Attempt our easy Malay/Singaporean chicken back-scratch instead!
What is Indonesian Fish Curry (Kari Ikan)?
A fragrant Indonesian yellow curry known as kari ikan which literally translates to fish back-scratch. With a flossy kokosnoot and turmeric base of operations, this curry is filled with melt-in-your-mouth fish pieces simmered with kaffir lime leaves and lemongrass. It's a quicker curry than another types, even with cooking the spice paste from scratch. This is because fish doesn't need equally long to cook every bit other proteins.
Variations of this back-scratch too use fish heads, especially popular in Malaysia and Singapore.
What You'll Need
All you need is a few fresh herbs and spices, some kokosnoot foam, your favourite white fish and a trivial time to gear up it all to a simmer.
Please don't be overwhelmed by the following list of ingredients, it'south mostly for the spice paste which is blended together in a food processor or blender in one swift stride.
- White Fish – Basa or snapper fillets work best here. If these are unavailable, whatever mild flavoured white mankind fish goes well. Don't similar fish? Swap for chicken or extra firm tofu instead!
- Kaffir Lime Leaves –Best fresh for this recipe. You can too find them dried, frozen or in a jar at Asian and local supermarkets. Sub with zest of 1 lime.
- Lemongrass – You can observe whole and chopped lemongrass at most Asian and local supermarkets. Sub with the zest of one lemon.
- Chilli – Large chillies have less estrus, simply full flavour and go perfect in the spice paste. If y'all don't like heat, only use 1 or 2 large chillies and omit the small cherry chillies – these pack the near heat!
- Lime Juice –You lot tin't beat a squeeze of fresh lime juice! Feel free to substitute with tamarind paste if you can find it at your local Asian supermarket.
- Coconut Cream – This is thicker and creamier than coconut, with a higher fatty content. If y'all can't runway it in your area, sub with coconut milk.
How to make creamy coconut fish curry:
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1. -
2. -
3.
- For the spice paste: Note: Information technology'southward a big listing only it's super easy to blend everything within a infinitesimal! Pop everything on thespice paste list (garlic, large red chillies, small shallots, tomato, fish sauce, tumeric powder, ginger, chopped lemongrass, palm saccharide, ground coriander, tamarind paste, black pepper, nutmeg and optional: small reddish chillies ) into a food processor or blender.
- Pulse for xxx seconds to 1 minute to blend into a fragrant paste.
- For the curry: Heat thevegetable oilin a large work over a medium estrus. Throw in thelemongrass stalk andkaffir lime leaves and stir fry for i minute.
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iv. -
five. -
6.
- Then add the spice paste and give it a skilful stir, frying until fragrant (ane-2 minutes).
- Add yourwhite fish pieces, blanket in the paste and frying for a further infinitesimal.
- Next, cascade in yourwaterand bring to a eddy. Cook for 3-5 minutes or until the fish is cooked through and changes from translucent to white. Finally, plough down the heat to simmer on a medium oestrus and add in thecoconut foam. Continue simmering for another 5 minutes, then remove from the heat.
- Serve with your favourite fluffy white rice for the all-time curry experience and garnish with fried shallots.
Wandercook's Tips
- Spice Paste Sticking? – If your spice paste is getting stuck in the blender, pour in a pocket-size dash of oil or water to help it along. You can also grind the spices with a mortar and pestle if you need.
- Stir Advisedly – Fish is fragile once cooked, so take care when stirring the curry so it doesn't fleck and break apart.
- Adjust the Heat – Feel free to conform how much chilli y'all use in the spice paste. You can always have actress sliced fresh chilli on mitt to garnish for actress heat after serving.
- Kokosnoot Cream – When using canned coconut cream shake or stir the can outset – it may have separated from standing.
- Add together Vegetables – Greens and vegetables such equally spinach, bok choy, broccoli, carrot or pumpkin piece of work well. (Hint: Try this amazing Sri Lankan Pumpkin Curry side by side time!)
FAQs
What's the best fish to use for fish curry?
White fish works best, soaking upwardly the spices and complementing with their balmy season. We apply and recommend snapper or basa fillets in Australia, however yous can also use mackerel, whiting, salmon, flake / gummy shark, blueish grenadier / hoki, barramundi or rainbow trout.
Tin can I freeze fish curry?
Yes, fish curry freezes well. Popular it in an airtight container, and reheat when you're ready. For best results, freeze leftover rice in a separate container then it doesn't soak upward the sauce.
What other protein can I use instead of fish?
Other seafood works well such as prawns, scallops or lobster, or substitute with craven, tofu or vegetables if y'all're not a fan of fish or seafood.
Need more than spice? Try these curries side by side:
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Burmese Eggplant Curry – Khayan Thee Hnut -
Burmese Lemongrass Chicken Back-scratch -
Like shooting fish in a barrel Nyonya Chicken Curry -
Creamy Sri Lankan Pumpkin Curry – Wattakka Kalu Politico
★ Did you lot brand this recipe? Please exit a comment and a star rating below!
Servings: 2 people
Calories: 897 kcal
Cost: $10
- 400 1000 white fish cut into 5 cm / 2 in pieces
- 1 lemongrass stalk cut in half, bruised
- 6 Thai makrut / kaffir lime leaves whole
- 1 cup water
- one loving cup coconut cream sub coconut milk
- 3 tbsp vegetable oil
For the Spice Paste
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Notation: It's a big listing only it'southward super piece of cake to alloy everything within a infinitesimal! Popular everything on the spice paste list (garlic, large crimson chillies, small shallots, tomato, fish sauce, tumeric powder, ginger, lemongrass, palm saccharide, basis coriander, lime juice or tamarind paste, black pepper, nutmeg and optional: small-scale blood-red chillies ) into a food processor or blender. Pulse for 30 seconds to 1 minute to alloy into a fragrant paste.
half dozen cloves garlic, 3 big red chillis, two-3 pocket-size shallots, 1 tomato, 3 tbsp fish sauce, 1 tbsp turmeric powder, 2 tsp ginger, 2 tsp lemongrass, ii tsp palm saccharide, 1 tsp footing coriander, 1 tsp lime juice, ¼ tsp blackness pepper, one pinch nutmeg, 1 – 3 small red chilli
For the Curry
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Heat the vegetable oil in a large wok over a medium heat. Throw in the lemongrass stalk and kaffir lime leaves and stir fry for ane minute. Then add the spice paste and give it a good stir, frying until fragrant (1-two minutes).
1 lemongrass stalk, 3 tbsp vegetable oil, 6 Thai makrut / kaffir lime leaves
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Add together your white fish pieces, coating in the paste and frying for a further minute.
400 m white fish
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Next, cascade in your water and bring to a eddy. Cook for 3-5 minutes or until the fish is cooked through and changes from translucent to white.
1 loving cup water
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Finally, plow down the estrus to simmer on a medium heat and add in the coconut cream. Continue simmering for another 5 minutes, then remove from the heat.
1 cup coconut cream
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Serve with your favourite fluffy white rice for the all-time curry experience and garnish with fried shallots.
white rice, crispy fried shallots
- Spice Paste Sticking? – If your spice paste is getting stuck in the blender, pour in a small dash of oil or water to help it along. Yous can also grind the spices with a mortar and pestle if you demand.
- Stir Carefully – Fish is frail one time cooked, then accept care when stirring the back-scratch so it doesn't fleck and break autonomously.
- Arrange the Heat – Feel complimentary to adjust how much chilli y'all utilize in the spice paste. You tin ever have extra sliced fresh chilli on manus to garnish for extra estrus after serving.
- Kokosnoot Cream – When using canned coconut cream shake or stir the tin can first – it may take separated from standing.
- Add Vegetables – Greens and vegetables such as spinach, bok choy, broccoli or carrot work well.
Nutrition Facts
Creamy Coconut Indonesian Fish Curry – Kari Ikan
Amount per Serving
% Daily Value*
* Pct Daily Values are based on a 2000 calorie diet.
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Source: https://www.wandercooks.com/indonesian-curry-fish-kari-ikan/
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