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Name: Authentic Kari Ikan Tenggiri Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: *Fish and Main:**; 500 g Mackerel (Ikan Tenggiri), cut into steaks or chunks; 240 ml Thick coconut milk (1 small can); 400 ml Water or thin coconut milk; 1 sprig Curry leaves (daun kari); 1 piece Asam keping (dried sour slice); 1 stalk Lemongrass (bruised); 1 teaspoon Salt (adjust to taste); 1 teaspoon Sugar (optional, to balance flavor); *Spice Paste (Rempah):**; 8-10 Dried red chilies (soaked in hot water to soften); 4 Fresh red chilies (optional, for extra heat); 5 Shallots (peeled); 4 cloves Garlic (peeled); 2 cm knob Fresh turmeric (peeled) OR 1 teaspoon Turmeric powder; 3 cm knob Galangal (lengkuas, peeled); 2 cm knob Ginger (peeled); 1 tablespoon Shrimp paste (belacan, toasted)

Kari Ikan Tenggiri

🇲🇾 Malaysia

Peninsular Malaysia

A spicy curry made with mackerel fish and a blend of aromatic spices.

Fish

Curry

Spices

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Ingredients

Mackerel fish

spices

coconut milk

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