Firm white fish simmered in a rich, aromatic curry of coconut milk, tamarind, and a freshly pounded spice paste with lemongrass and turmeric.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: coriander leaves, sliced chilli
Accompaniments: steamed rice, papadum
Instructions
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1
Pound shallots, garlic, and chillies into a coarse paste.
-
2
Heat oil and fry the paste with lemongrass, galangal, and curry powder until fragrant.
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3
Add coconut milk and water, bring to a simmer.
-
4
Add eggplant and cook for 5 minutes until starting to soften.
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5
Gently add fish chunks, tomatoes, okra, and kaffir lime leaves.
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6
Simmer for 10-12 minutes until fish is cooked through. Add tamarind water, salt, and sugar to taste.
Did You Know?
Bruneian fish curry always tastes best the next day — locals deliberately make extra knowing the flavors deepen overnight as the spices meld with the coconut milk.
Chef's Notes
Equipment Tips
- heavy pot
- mortar and pestle
- ladle
Garnishing
coriander leaves, sliced chilli
Accompaniments
steamed rice, papadum
The Story Behind Kari Ikan
Kari Ikan reflects the confluence of Malay and Indian culinary traditions in Brunei, shaped by centuries of trade across the Indian Ocean. The use of fresh local fish and Southeast Asian aromatics like galangal and lemongrass distinguishes Bruneian curry from its South Asian cousins, creating a lighter yet deeply aromatic dish.
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