Malaysian Fish Curry (Kari Ikan) Recipe Recipe - Better Homes & Gardens Australia
This creamy coconut curry is a traditional Malaysian dish also made in Indonesia. Featuring white fish, eggplant, and tomato, it’s full of taste and texture.
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Ingredients
- 6 cloves garlic
- 6cm piece ginger, peeled
- 6cm piece turmeric or 2 tsp ground
- 1 bunch coriander, including roots
- 2 stalks lemongrass, chopped
- 2 long green chillies
- 6 Kaffir lime leaves, chopped
- 4 eschalots, peeled
- 2 Tbsp coconut oil
- 2 Tbsp fish sauce
- Juice of 2 limes
- 400ml can coconut milk
- 3 cups baby spinach leaves
- 1 eggplant, peeled and cut into chunks
- 2 ripe tomatoes, quartered
- 600g boneless, skinless white fish
- Crispy shallots, sambal (chilli sauce) and mint leaves, to serve
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