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Fish Curry with Turmeric
Makan Tengah Hari • Malaysia
How to Make Fish Curry with Turmeric (Traditional & Healthy Version)
Fish Curry with Turmeric, known locally as Kari Ikan Kunyit, is a beloved dish across Malaysia, drawing influence from South Indian communities that have called Malaysia home for generations. This curry is celebrated for its vibrant yellow hue, derived from fresh kunyit (turmeric), and is a staple in Malaysian lunch tables, especially in states like Penang and Negeri Sembilan. The combination of local herbs such as daun kari (curry leaves), serai (lemongrass), and fresh fish showcases Malaysia's multicultural culinary heritage. The dish balances the gentle heat of cili (chilies) with aromatic spices, making every spoonful an explosion of flavor. It is often enjoyed with steamed white rice or nasi perang (brown rice) for a healthier twist. Fish Curry with Turmeric is a wonderful choice for those seeking a lighter, dairy-free curry option, as it uses santan (coconut milk) for richness instead of heavy creams. Its refreshing, tangy notes from asam keping (tamarind slices) make it especially appetizing in Malaysia's tropical climate.
Bahan-bahan(untuk 1 medium bowl (approx. 350g per serving))
- 250g White fish fillets (ikan tenggiri or ikan merah) (skinless, cut into chunks)
- 1 inch Fresh turmeric (kunyit) (peeled, finely grated)
- 1 medium Red onion (finely sliced)
- 2 cloves Garlic (minced)
- 1/2 inch Ginger (finely chopped)
- 1 stalk Lemongrass (serai) (bruised)
- 1 sprig Curry leaves (daun kari)
- 2 Bird's eye chili (cili padi) (sliced, adjust to taste) - pilihan
- 2 pieces Tamarind slices (asam keping)
- 1 small Tomato (quartered)
- 200ml Santan (light coconut milk)
- 200ml Water
- 1/2 tsp Salt (to taste)
- 1 tbsp Cooking oil (preferably canola or sunflower)
Arahan
- 1
Heat the cooking oil in a non-stick pot over medium heat. Add the sliced onions, garlic, and ginger. Sauté until fragrant and onions turn translucent.
5 minutes
Use minimal oil and stir constantly to prevent burning.
- 2
Add fresh turmeric, lemongrass, and curry leaves to the pot. Stir for another minute to release the aromas.
2 minutes
Bruise the lemongrass to extract maximum flavor.
- 3
Add in bird's eye chili (if using) and tomatoes. Continue sautéing until the tomatoes soften.
2 minutes
For less heat, remove chili seeds or omit entirely.
- 4
Pour in water and bring to a gentle simmer. Add asam keping slices. Let it simmer for 5 minutes.
5 minutes
Simmering helps extract tanginess from asam keping.
Kenapa hidangan ini sihat
This recipe embraces health-conscious cooking by using minimal oil, light santan, and plenty of fresh herbs and spices for flavor without heavy sauces. The use of asam keping adds natural tartness, reducing the need for salt. With lean fish and anti-inflammatory turmeric, it's perfect for anyone seeking a nourishing Malaysian meal that fits easily into calorie tracking and balanced diets.
This Fish Curry with Turmeric is high in lean protein from fresh fish, providing essential amino acids for muscle repair. Turmeric is renowned for its anti-inflammatory properties, while ginger and garlic support immune health. Santan (coconut milk) is used moderately, supplying healthy fats and a creamy texture without excess calories. The dish is rich in vitamins like B6, C, and minerals such as potassium and magnesium, making it a wholesome, nutrient-dense meal.
Petua
- 💡Tip 1: Use the freshest fish available for the best taste and texture.
- 💡Tip 2: Add turmeric just before adding liquid to preserve its color and nutrients.
- 💡Tip 3: For a thicker curry, simmer uncovered for a few extra minutes before adding santan.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water if the curry thickens.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
