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Main course · Malaysian

Malaysian Fish Curry (Kari Ikan)

40 min Serves 4 ~426 kcal/serving ~£9.00 (£2.25/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g cod loins
  • 400 ml tinned coconut milk
  • 150 g okra, trimmed and sliced
  • 1 onion, sliced
  • 3 garlic cloves
  • 3 tbsp curry powder
  • 1 tbsp tamarind paste
  • 2 fresh red chillies
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
426 kcal
Protein
31.1 g
Carbohydrate
11.3 g
of which sugars
6.4 g
Fat
27.6 g
of which saturates
17.3 g
Fibre
4.5 g
Salt
0.35 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the vegetable oil in a large pan and fry the onion for 4 minutes until soft.

  2. 2

    Add the garlic, curry powder and red chillies and fry for 2 minutes until fragrant.

  3. 3

    Pour in the coconut milk and 150ml water, add the tamarind paste and bring to a gentle simmer.

  4. 4

    Add the okra and simmer for 5 minutes until starting to soften.

  5. 5

    Cut the cod into large chunks, add to the curry and simmer for 6-8 minutes until the fish flakes easily and is cooked through.

  6. 6

    Serve with steamed rice.

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