© 2020 Discovery Networks International. All rights reserved.

Ingredients

  • Serves 2-4 people

  • red snapper fillet

  • 10 cloves of shallots 

  • 5 cloves of garlic  

  • 5g ginger 

  • 5g turmeric 

  • 3 red large chilies 

  • 5 g candlenuts

  • 2 bay leaves 

  • 1 lemongrass 

  • 25 g tamarind paste

  • 1 tsp salt 

  • 100 ml coconut milk 

  •  cooking oil  

  • 300 ml water 

  • 180 g rice
Log in to watch this premium content and more!
Don’t have an account yet?
Sign up with us now!
Recipe Courtesy of
Asian Food Network

Gulai Ikan Karang (Snapper Fish Curry)

Featuring tender snapper fillets grilled to perfection and swimming in a sea of creamy sauce made of coconut milk, tomatoes and curry spices, the Gulai Ikan Karang is going to be your new favorite weeknight meal! You should know that your neighbors will come knocking on your door once they get a whiff of our homemade spice paste, which combines chilies, shallots, turmeric, laksa leaves and sliced ginger.
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
  • Medium
  • 45 min
  • 20 min
  • 10 min
  • 4 steps
  • 15 Ingredients
  • Medium
  • 4 steps
  • 15 Ingredients
  • 45 min
  • 20 min
  • 10 min

Instructions

  1. Blend for Paste

    • Chop the ginger, red chilis, turmeric and toss into blender along with shallots, garlic and candlenuts. Add a little oil to moisten and blend until smooth.

  2. Marinate the fish

    • Using a knife, score the fish fillet 3 times on each side and use ¼ of the blended ingredients onto the fish fillet. 
    • Coat well and marinate fish for 30 minutes.

  3. Making the curry sauce

    • Prepare the wok and pour oil. Once hot, pour in the spice paste, then add in the lemongrass, bay leaves, tamarind paste, salt and 300ml of water. 
    • Let it boil for around 2 minutes. Add in 100ml coconut milk and let it cook.

  4. Crisp fish

    • In a frying pan pour oil. Once the pan is heated, place the marinated fish on the skin sidedown to be cooked first. 
    • Once slightly crisp, turn over and fry the other side.
    Crisp fish

Plate and Serve!

Prepare the curry sauce onto a serving plate, and place the fish gently onto the bed of curry sauce and serve with warm rice.

Plate and Serve!
Prev Recipe

Cimol (Seasoned Starch Balls)

Next Recipe

Nasi Liwet (Indonesian Spiced Coconut Rice)
Categories:

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 2-4 people

  • red snapper fillet

  • 10 cloves of shallots 

  • 5 cloves of garlic  

  • 5g ginger 

  • 5g turmeric 

  • 3 red large chilies 

  • 5 g candlenuts

  • 2 bay leaves 

  • 1 lemongrass 

  • 25 g tamarind paste

  • 1 tsp salt 

  • 100 ml coconut milk 

  •  cooking oil  

  • 300 ml water 

  • 180 g rice

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.