Kari Ikan Masin
Makan Tengah Hari • Malaysia
How to Make Salted Fish Curry (Traditional & Healthy Version)
Salted Fish Curry, known locally as Kari Ikan Masin, is a beloved Malaysian dish with deep roots in the South Indian community of Malaysia. This flavorful curry uses salted fish, a staple ingredient found in Malaysian kitchens, especially among Indian-Malaysian families in Melaka and Penang. The dish is enriched with a medley of local spices, fresh vegetables, and creamy santan (coconut milk), resulting in a harmonious blend of savory, spicy, and aromatic flavors. Salted Fish Curry stands out for its unique taste, combining the umami of ikan masin (salted fish) with the tang of tomatoes, the fragrance of daun pandan (pandan leaves), and the subtle heat from chili. Malaysian cuisine is known for its multicultural influences, and this curry exemplifies that diversity, balancing Indian spices with Malay ingredients like lemongrass and curry leaves. Served with steamed rice or roti, this curry is a satisfying and wholesome meal, ideal for lunch gatherings or festive occasions. Its simple preparation and bold flavors make it a favorite in Malaysian households.
Bahan-bahan(untuk 1 medium bowl with rice)
- 80g Salted fish (ikan masin) (rinsed and cut into chunks)
- 1 small Brinjal (eggplant) (cut into cubes)
- 1 medium Tomato (cut into wedges)
- 1 Red chili (sliced)
- 1 sprig Curry leaves (fresh daun kari)
- 1 Pandan leaf (tie into a knot)
- 1 stalk Lemongrass (bruised)
- 1 small Onion (sliced)
- 2 cloves Garlic (minced)
- 2 tbsp Curry powder (Malaysian fish curry powder)
- 200ml Santan (light coconut milk) (preferably homemade)
- 2 tbsp Tamarind juice (from soaked asam jawa)
- 1 tbsp Cooking oil (canola or sunflower)
Arahan
- 1
Soak salted fish in water for 10 minutes to reduce excess salt. Drain and pat dry.
10 minutes
This step ensures the curry is savory but not overly salty.
- 2
Heat oil in a medium pot. Sauté onions, garlic, curry leaves, and lemongrass until fragrant.
3 minutes
Use low heat to prevent burning and enhance the aroma.
- 3
Add curry powder and sliced chili. Stir-fry for 1 minute until the spices release their aroma.
1 minute
Mix curry powder with a splash of water to avoid burning.
- 4
Add brinjal and tomatoes. Stir well to coat with spices.
2 minutes
Cut vegetables evenly for uniform cooking.
Kenapa hidangan ini sihat
This recipe is healthy because it focuses on plant-based vegetables and light santan for a creamy texture without excess calories. Minimal oil and controlled use of salted fish keep fat and sodium in check. The inclusion of fiber-rich eggplant and tomatoes makes it filling and supports digestion—perfect for calorie-conscious diets and balanced meals.
This Salted Fish Curry is packed with vitamins and minerals from brinjal, tomatoes, and aromatics like lemongrass and pandan. Using light santan reduces saturated fat while maintaining creamy texture. Salted fish provides protein but is used sparingly to manage sodium intake. The dish is rich in antioxidants from spices and vegetables, and contains dietary fiber, potassium, and vitamin C.
Petua
- 💡Tip 1: Rinse salted fish well to avoid excessively salty curry.
- 💡Tip 2: Use fresh curry leaves and pandan for authentic aroma.
- 💡Tip 3: Add santan at the end and do not boil to keep the curry smooth.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to preserve flavor and texture. Avoid boiling after adding santan.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
