Discover Malaysian Food #3: Fish Curry recipe

In the 3rd part of Ning's films, head chef Norman Musa explains to co-owner Andy Spracklen, off camera, how to make a real Malaysian and Ning restaurant classic: Kari Ikan (Fish Curry). Full of Indian influenced herbs and spices, this gorgeously flavoursome, quite fiery curry works beautifully with salmon. Filmed in the Ning kitchen by BAFTA-nominated Blind Aura Pictures, Norman makes this recipe very easy to follow at home. And if you struggle to find the right ingredients, just visit our www.malaysianshop.co.uk

Category:

Education

Tags:

• Recipe
• fish curry
• Malaysian curry
• Malaysian recipe
• Malaysian recipes
• Norman Musa
• Chef Norman Musa
• celebrity Malaysian chef
• top Malaysian chef
• Malaysian food
• curry recipe
• Malay curry
• kari ikan
• kari resipi
• kari ikan resipi
• Malay fish curry
• Malaysian fish curry
• great Malaysian food
• great Malaysian restaurant
• Manchester restaurant
• Andy Spracklen

[silver2screen]

Let the guy COOK!! why is this guy asking tons of questions in the background!!!!

[ningrestaurant]

@silver2screen as previously explained to another viewer, the person asking questions is his business partner. It was a deliberate attempt to test different TV styles; this one being Jamie Oliver style in his early years where someone would prompt him off-camera. Other videos in the series use other styles. Clearly this is the least liked style!

[lizthewizful]

Hey guys! Those seeds (not herbs) are called Panch Poran and you get them at the Indian market. All these ingredients are found at Indian market, not chinese (with exception of that particular curry powder. Some may have). This recipe is very versitile and can be used with any fish you like for curry. Lastly, there's no need to use more than 4 Tbsp. He did a good job trying though, and I'm sure there will be marvelous videos in the future. Thanks for sharing

[ningrestaurant]

@lizthewizful Thanks for the feedback - you're picking up on the Indian influences in Malaysian cuisine. This is how we Malaysians cook it. We call the spice mix 'Halba Campur' in Malay and I normally use sea catfish as the fine flesh absorbs the spices so well. Here in UK though salmon is easier to get hold of and I find to be best as it is quite oily and its flavour blends well with the curry. You can use other fish, e.g. mackerel, if you wish, but I wouldn't recommend cod etc.

[76tombecker]

Why is the guy interviewing questioning everything as he should know better? Is he Malaysian or just big headed?

[ningrestaurant]

@76tombecker I'm sorry you think that way. It's me, his manager and business partner! The idea was to test Chef Norman in different styles - to camera, off camera, etc. Admittedly this style didn't work as well as we'd like, but hope you still enjoyed the recipe ;-)

[silver2screen]

@ningrestaurant oh! ok!

[tranc3r2012]

@tranc3r2012 actually i keep watching and he is asking good questions, but he is rude, i would have had to hit him over the head with that ladle

[tranc3r2012]

@ningrestaurant i like that he questions things, such as why to use curry powder from a packet, but he did come across a little rude, you know, have some respect, lol. love these vids, really exciting

[seprienna]

can i follow this recipe for chicken curry as well?

or is there a different spices for meat curry?

[chefzyco]

the holly trinity in Malaysian Cuisine... The French have their mirepoix.... we have our Onions, Ginger, and Garlic.... cool...

[jgntamak]

sure looks good......