Kari ikan, or Malaysian fish curry, is a delectable dish. Fish that has been sliced into bits, coconut milk, and a variety of spices like fenugreek, cumin, curry leaves, chili peppers, mustard seeds, tamarind, ginger, turmeric, coriander, and lemongrass are used to make it.
The spices used in kari ikan vary a lot because the dish is so popular that it can be found in almost every restaurant and household in the country. Kari ikan is traditionally served with fluffy rice on the side.
Keropok lekor is a Malaysian food that originated in Terengganu. To make it, ground fish like herring, ikan tamban, ikan kerisi, or ikan selayang is mixed with sago flour and fashioned into long, sausage-like shapes that are then boiled for several hours, though these fish sausages can also be fried. Keropok lekor can be purchased from a variety of vendors throughout the region, and it is generally served hot with a spicy chili dipping sauce.
Masak lemak is a bright yellow Malaysian curry that is said to have originated in Negeri Sembilan. The meal can be made with a variety of proteins, including chicken (ayam), fish (ikan), beef (daging), or seafood, but the basis is always the same: a creamy, rich, and spicy mixture of turmeric, coconut milk, and other herbs and spices.
Masak lemak cili api (padi) is another name for the meal, with the final two syllables referring to the usage of chilies in the dish. Masak lemak is a popular dish in Malaysia, and it’s typically eaten with sambal, rice, and fresh veggies (ulam).
The mix of tamarind juice and chilli paste, which gives the meal its unique sour and spicy flavours, is the dish’s most distinguishing feature. Despite the fact that it is available in a variety of forms around the country, it is usually made with okra, tomatoes, fish, and a variety of seasonings, all simmered in a zesty, rich broth.