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Malaysian Recipe : Kari Ikan Kedah

Preparation and cooking time : 30 min
Serve 6 to 8
Per person : 24 g fat, 341 kcal (1426 kilojoules)


  • ½ cup cooking oil


  • 6 shallots, coarsely pounded
  • 3 cloves garlic, coarsely pounded
  • 3 sprigs curry leaves
  • 1 tbsp mixed spices
  • 3 tbsps curry powder
  • 500 ml coconut milk, thin
  • 1 kg fish meat, cleaned
  • 6 lady's fingers (okra), cut into halves
  • 1 long brinjal (eggplant), cut into 2 cm pieces
  • 2 unripe mangoes, cu into halves
  • 2 tbsps tamarind juice, thick
  • 1 Ikan Bilis Stock Cube (Maggi ®)
  • Salt to taste


  1. In a saucepan, heat oil and stir fry ingredients A until aromatic.
  2. Stir in curry powder and fry until fragrant. Stir in coconut milk and bring to boil.
  3. Add fish meat, lady's finers, brinjal, mangoes and simmer for 10 minutes. Stir in tamarinf juice, Ikan bilis stock cube and salt to taste. Cook over slow heat until gravy slightly thickens.

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Last Modified: 11/27/11.