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Sup Berbola Ikan & Kari Ikan Tongkol

Milk Hari Raya Curry Fish Curry

30 mins

INTERMIDIATE

Prep + Cook Time

30 mins

Ingredients

15 Ingredients

Servings

4-5 Servings

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ENG version

BM version

Ingredients

150g Oil

200g Red onion (sliced)

30g Garlic (sliced)

30g Ginger (cut strips)

10g Mixed spice (halba campuran)

5g Curry leaves

50g Fish curry powder

15g Chili powder

1kg Tongkol fish (cut steak)

500 ml Water

15g Tamarind paste

180g Tomato

160g Okra

1 tbsp Salt

200g F&N Evaporated Filled Milk


1 kg Cooked rice

Methods

  1. Heat oil in a pot, fry red onion, garlic and ginger until fragrant. Add in mixed spice and curry leaves, fry until aromatic.
  2. Add in fish curry powder and chili powder. Add in the fish, coat the fish with the spices.
  3. Dilute the tamarind paste with 2 tbsp of water. Remove the seed and add the juice into the pot together with water. Bring to boil, simmer for 10 minutes.
  4. Add in tomatoes and okra. Simmer for another 5 minutes.
  5. Season with salt, stir in F&N Evaporated Filled Milk. Enjoy with rice!

Bahan-bahan

150g Minyak

200g Bawang merah (hiriskan)

30g Bawang putih (hiriskan)

30g Halia (hiriskan)

10g Halba campuran

5g Daun kari

50g Serbuk kari ikan

15g Serbuk cili

1kg Ikan tongkol (potong ketul)

500 ml Air

15g Asam jawa

180g Tomato

160g Kacang bendi

1 tbsp Garam

200g Susu Isian Sejat F&N


1 kg Nasi

Cara Penyediaan

  1. Panaskan minyak dalam periuk, tumiskan bawang merah, bawang putih dan halia hingga naik bau. Masukkan halba campuran dan daun kari, tumis hingga naik bau.
  2. Masukkan serbuk kari ikan dan serbuk cili. Masukkan ikan, salutkan ikan dengan rempah ratus.
  3. Cairkan pes asam jawa dengan 2 sudu besar air. Keluarkan biji dan masukkan jus ke dalam periuk bersama dengan air. Didihkan, reneh selama 10 minit.
  4. Masukkan tomato dan kacang bendi. Reneh selama 5 minit lagi.
  5. Perasakan dengan garam, masukkan Susu Isian Sejat F&N. Nikmati dengan nasi!

ENG version

Versi BM

Ingredients

2tbsp Oil

30g  Garlic (minced)

20g  Ginger (strips)

20L  Water

2 cubes  Fish stock cube

200g  Fish ball

180g  Carrot (sliced)

300g  Cauliflower (cut floret)

1tsp  Salt

1tsp  White pepper powder

50g  Leaf celery

Preparation

  1. Heat oil in a pot, fry garlic and ginger until aromatic. Add in water and fish stock cubes.
  2. Bring water to boil, add in fish ball, carrot and cauliflower. Boil to until the carrot and cauliflower are cooked.
  3. Season with salt and white pepper powder. Turn off the heat, sprinkle with the leaf celery.
  4. Enjoy!

Bahan-bahan

2tbsp Minyak

30g Bawang putih (cincang)

20g  Halia (hiriskan)

20L  Air

2 cubes  Kiub pati ikan bilis

200g  Bebola ikan

180g  Lobak merah (hiriskan)

300g  Bunga kobis (potong ketul)

1tsp  Garam

1tsp  Serbuk lada putih

50g  Daun sup

Langkah-langkah

  1. Panaskan minyak dalam periuk, tumis bawang putih dan halia hingga naik bau. Masukkan air dan kiub pati ikan.
  2. Didihkan air, masukkan bebola ikan, lobak merah dan bunga kobis. Rebus sehingga lobak merah dan bunga kobis masak.
  3. Perasakan dengan garam dan serbuk lada putih. Tutup api, taburkan daun sup.
  4. Nikmati
8 months ago