Resepi Kari Ikan Bawal Che Nom

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Post on Dec 21, 2024

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Resepi Kari Ikan Bawal Che Nom: A Delicious Malaysian Delight

Kari Ikan Bawal, or yellowtail scad curry, is a beloved Malaysian dish known for its rich, creamy coconut milk base and fragrant spices. This recipe, inspired by the popular Che Nom's style, promises a flavour explosion that will tantalize your taste buds. Get ready to embark on a culinary journey filled with authentic Malaysian flavours!

Understanding the Ingredients: Key to Success

Before we dive into the recipe itself, let's explore the essential ingredients that make this Kari Ikan Bawal Che Nom so special. The quality of your ingredients directly impacts the final taste, so sourcing good-quality items is crucial.

The Star: Fresh Ikan Bawal (Yellowtail Scad)

Using fresh, high-quality Ikan Bawal is paramount. Look for firm, shiny fish with bright, clear eyes. Avoid fish that smell fishy or have dull, cloudy eyes.

Aromatic Spices: The Heart of the Curry

The blend of spices is what truly elevates this dish. Expect to find:

• Blended Spices: Many recipes call for a pre-blended spice paste, often including turmeric, lemongrass, galangal, chilies, and other aromatic spices. You can easily find these pre-made, or you can create your own custom blend for a more personalized touch.
• Fresh Ingredients: Fresh ingredients, such as lemongrass, galangal, and chilies, significantly enhance the flavor profile. Don't substitute these with powdered versions if you want the authentic taste.
• Essential Spices: Other essential spices include shallots, garlic, and ginger, providing the base for the complex flavour layering.

Coconut Milk: The Creamy Foundation

Rich coconut milk is the foundation of the curry's creamy texture and luscious mouthfeel. Use full-fat coconut milk for the best results; it contributes significantly to the overall richness.

Resepi Kari Ikan Bawal Che Nom: Step-by-Step Guide

This recipe offers a simplified version of Che Nom's style, focusing on the key elements that make it so delicious. Feel free to adjust the spice level to your preference.

Ingredients:

• 500g Ikan Bawal, cleaned and cut into serving pieces
• 1 tbsp cooking oil
• 2 stalks lemongrass, bruised
• 3-4 inches galangal, sliced
• 4-5 shallots, sliced
• 4 cloves garlic, minced
• 2-3 red chilies, sliced (adjust to your spice preference)
• 1 inch ginger, minced
• 1-2 tbsp curry powder (adjust to taste)
• 1 tsp turmeric powder
• ½ tsp cumin powder
• Salt and sugar to taste
• 400ml coconut milk
• 200ml water
• Fresh coriander leaves for garnish

Instructions:

1. Sauté Aromatics: Heat oil in a pot. Sauté lemongrass, galangal, shallots, garlic, chilies and ginger until fragrant.
2. Spice Infusion: Add curry powder, turmeric powder and cumin powder. Stir well and cook for another minute until fragrant.
3. Fish & Liquid: Add the Ikan Bawal pieces to the pot. Stir gently. Pour in coconut milk and water. Season with salt and sugar.
4. Simmer: Bring to a simmer. Reduce the heat to low and cook for about 15-20 minutes, or until the fish is cooked through and the sauce has thickened slightly. Be careful not to overcook the fish.
5. Serve: Garnish with fresh coriander leaves and serve hot with rice.

Tips for the Perfect Kari Ikan Bawal Che Nom

• Spice Level: Adjust the amount of chilies and curry powder according to your preference.
• Freshness: Use the freshest ingredients possible for the best flavor.
• Don't Overcook: Overcooking the fish will make it dry and tough.
• Taste and Adjust: Taste the curry before serving and adjust the seasoning as needed.

Beyond the Recipe: Exploring Malaysian Cuisine

Kari Ikan Bawal is just one example of the rich and diverse culinary landscape of Malaysia. From Nasi Lemak to Char Kway Teow, Malaysian cuisine offers a fascinating journey for food enthusiasts. Experiment with other recipes and discover your new favorite Malaysian dish!

This detailed recipe and accompanying information should help you create a delicious and authentic Kari Ikan Bawal Che Nom. Enjoy!