Kari Ikan, or fish curry, is a traditional Malaysian and Southeast Asian dish made with fish cooked in a richly spiced curry sauce. The base of the curry is typically made with a blend of aromatic spices such as turmeric, chili, coriander, and cumin, combined with garlic, ginger, and onions. Coconut milk is often added to create a creamy texture and to balance the heat of the spices. Fresh herbs like curry leaves and lemongrass may also be included to enhance the flavor. The dish can be made with various types of fish, such as mackerel, snapper, or tilapia.
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