Kari Ikan Eurasia (eurasian Fish Curry)

Kari Ikan Eurasia, also known as Eurasian Fish Curry, is a flavorful and aromatic dish that is popular in Eurasian cuisine. This dish combines the richness of Indian spices with the freshness of seafood, creating a delightful and comforting meal.

Kari Ikan Eurasia (eurasian Fish Curry)

Ingredients

  • 500g white fish fillets, cut into chunks
  • 2 onions, finely chopped
  • 3 tomatoes, diced
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 green chilies, sliced
  • 1 tsp turmeric powder
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup coconut milk
  • 2 tbsp vegetable oil
  • Salt to taste

Instructions

  1. Heat oil in a large pot over medium heat. Add the chopped onions and cook until they are soft and translucent.
  2. Add the minced garlic, grated ginger, and green chilies. Sauté for a few minutes until fragrant.
  3. Stir in the turmeric, chili powder, cumin powder, and coriander powder. Cook for 1-2 minutes to toast the spices.
  4. Add the diced tomatoes and cook until they break down and form a thick sauce.
  5. Pour in the coconut milk and bring the curry to a gentle simmer.
  6. Gently add the fish chunks into the curry and let it simmer for 8-10 minutes until the fish is cooked through.
  7. Season with salt to taste and serve hot with steamed rice or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Kari Ikan Eurasia with a side of steamed rice and a fresh cucumber salad.

Tips & tricks

Tips: Adjust the amount of chili powder and green chilies to suit your spice preference.

Cost

$15