Cook Along: Kari Ikan — The Culinary Codex

Cook Along: Kari Ikan

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600g firm white fish (snapper or sea bass), cut into chunks
400ml coconut milk
200ml water
3 tbsp fish curry powder
2 stalks lemongrass, bruised
5cm galangal, sliced
4 shallots
3 cloves garlic
3 fresh red chillies
1 tbsp tamarind paste dissolved in 50ml water
2 tomatoes, quartered
1 eggplant, cubed
4 okra, halved
Salt and sugar
2 tbsp vegetable oil
Kaffir lime leaves

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