Kari Ikan dengan Santan
Minuman • Malaysia
How to Make Fish Curry with Coconut Milk (Traditional & Healthy Version)
Fish Curry with Coconut Milk, known locally as Kari Ikan Bersantan, is a beloved Malaysian dish that perfectly showcases the multicultural harmony of Malaysian cuisine. Inspired by Sri Lankan influences in Malaysia, this curry is popular in the west coast regions, particularly among Indian and Malay communities. Aromatic with local herbs like daun pandan (pandan leaf) and serai (lemongrass), this curry blends tender fish fillets with creamy santan (coconut milk), delivering a flavorful yet lighter dish that is satisfying but not overly rich. The dish balances a medley of spices—such as kunyit (turmeric) and jintan manis (fennel seeds)—with the natural sweetness of coconut milk and the tang of tomatoes and tamarind. Fish Curry with Coconut Milk is a great choice for those seeking a nutritious, protein-rich meal that supports a balanced diet. Its vibrant color and robust aroma make it a centerpiece for both everyday meals and festive gatherings, reflecting the warmth and diversity of Malaysian home cooking.
Bahan-bahan(untuk 1 medium bowl per person)
- 250g White fish fillets (ikan tenggiri or snapper) (cut into chunks)
- 200ml Santan (coconut milk) (fresh or light coconut milk)
- 1 medium Red onion (finely sliced)
- 2 Garlic cloves (minced)
- 1-inch piece Ginger (grated)
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Daun pandan (pandan leaf) (knotted) - pilihan
- 1 tablespoon Curry powder (Malaysian fish curry mix)
- 1/2 teaspoon Kunyit (turmeric powder)
- 1 Tomato (cut into wedges)
- 2 tablespoons Tamarind juice (air asam jawa) (soaked and strained)
- 1 Fresh chili (sliced, optional for heat) - pilihan
- to taste Salt
- 1 tablespoon Cooking oil (preferably canola or sunflower)
Arahan
- 1
Heat oil in a large saucepan. Sauté sliced onions, garlic, and ginger until fragrant and lightly golden.
5 minutes
Sauté on medium heat to avoid burning and draw out maximum aroma.
- 2
Add curry powder and kunyit. Stir for 1-2 minutes until the spices are well-cooked and aromatic.
2 minutes
Mix spices with a splash of water to prevent sticking and ensure even cooking.
- 3
Add serai and daun pandan. Stir in tomato wedges and cook until tomatoes soften.
3 minutes
Bruise lemongrass and knot pandan for more intense flavor infusion.
- 4
Pour in tamarind juice and 200ml water. Bring to a gentle simmer.
2 minutes
Strain tamarind juice to avoid seed residue.
Kenapa hidangan ini sihat
By using light santan, minimal oil, and plenty of fresh herbs, this Malaysian Fish Curry is lower in calories and saturated fat compared to traditional recipes. The balance of lean protein and healthy fats makes it filling and nutritious, while the use of tamarind and tomatoes adds depth without extra calories. It is suitable for weight management and supports overall wellness, making it an excellent choice for a wholesome Malaysian meal.
This Fish Curry with Coconut Milk is rich in high-quality lean protein from fresh fish, which supports muscle health and metabolism. The use of santan adds heart-healthy fats and a dose of lauric acid. Antioxidants from turmeric, garlic, and ginger support immune function, while tomatoes supply vitamins C and A. Lemongrass and pandan not only enhance aroma but also offer digestive benefits. This dish is naturally free from gluten and dairy, making it suitable for various dietary preferences.
Petua
- 💡Choose fresh, firm white fish for best flavor and texture.
- 💡Always add santan at the end and avoid high heat to prevent curdling.
- 💡Double the herbs like lemongrass and pandan for a more aromatic curry.
Penyimpanan & hidangan
Cool to room temperature before refrigerating in an airtight container for up to 2 days. Reheat gently over low heat to avoid splitting the santan.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
