In the Kitchen

Kari Ikan Tongkol

Kari Ikan Tongkol


    • 400g ikan Tongkol (also known as ikan Kayu )
    • 2 eggplants, quartered
    • 2 pieces dried tamarind skin ( asam gelugor )

    Ground (combined):

    • 6 shallots
    • 2 cloves garlic
    • 1cm piece galangal
    • 1 stalk lemon grass
    • 1 1/2 tbsp chilli paste
    • 1 tbsp coriander powder
    • 1/4 tsp ground black pepper
    • 1/2 tsp ground cumin ( jintan putih )
    • 1/4 cup thick coconut milk
    • 1 cup thin coconut milk


    • 1/4 tsp salt or to taste
    • 1 tsp sugar
    • 1/2 tsp ikan bilis stock granules


    Cut fish into 2cm-thick round slices. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside. Heat oil in a wok until hot and fry fish for 2 to 3 minutes on each side. Dish out and set aside.

    Heat wok with 3 tbsp oil and saute combined ground ingredients until fragrant. Pour in thin coconut milk and add dried tamarind skin pieces and egg plants. Bring to a boil. Add in fish slices and thick coconut milk. Mix in seasoning and boil for 3 to 4 minutes. Dish out and serve hot with nasi dagang.

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