🇧🇳 Bruneian Cuisine

Kari Ikan

Bruneian Fish Curry

Prep Time 25 min

Servings 4

Difficulty Medium

Calories 341 kcal

Firm white fish simmered in a rich, aromatic curry of coconut milk, tamarind, and a freshly pounded spice paste with lemongrass and turmeric.

Ingredients

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

Instructions

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.
3 Add coconut milk and water, bring to a simmer.
4 Add eggplant and cook for 5 minutes until starting to soften.
5 Gently add fish chunks, tomatoes, okra, and kaffir lime leaves.
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.