Kari Ikan Merah (Fish Curry)

Kari Ikan Merah (Fish Curry)

Kari Ikan Merah (Red Snapper Fish Curry) is a one of the most popular Malaysian dish. It always serve as lunch or dinner on our dining table with rice and other vegetables. The full aroma taste from the curry spices will definitely increase our appetite. 

For new moms who are still breastfeeding, you can find fish and fenugreek in the ingredient are your best milk booster. You may want to adjust the spicy taste in the ingredient if you do not wish to have so much spicy food. 

Serving: 4

Time: 30 mins

Difficult level: easy


  • 600gm red snapper
  • 3 - 4 ladies finger
  • 2 tbsp asam jawa
  • 1 cup of water
  • 3 tsp salt
  • 2 tomato (cut into quarter)
  • coriander leave

Curry spices:

  • 5 onions
  • 4 clove of garlic
  • 1 tbsp fenugreek 
  • 1 tbsp mixed fenugreek spices
  • 2 tomato (cut into small cube)
  • some curry leaves
  • 2 green chilli 
  • 1 coriander roots
  • 1 tbsp blended ginger and garlic paste
  • 3 tbsp fish curry powder

Step by step: 

  1. clean and cut the whole fish into 3 - 4 pieces and set aside
  2. cut the onions, garlic, chilli, tomato into small cubes 
  3. heat up 5 tbsp of cooking oil
  4. add in fenugreek and mixed fenugreek 
  5. slowly add in onions, garlic, curry leaves, green chilli, coriander roots, ginger and garlic paste and curry powder 
  6. add in half cup of water 
  7. stir well and cook until its fragrant
  8. add in the fish, asam jawa, tomato and ladies finger
  9. now slowly add in another half cup of water into the curry (take note that this curry is without santan, hence we do not need to add in too much of water)
  10. salt to taste
  11. let it simmer for another 10 - 15 mins 
  12. last, put the coriander leave and serve it hot


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