Adabi Kari Ikan (Fish Curry) Powder 250g

Fish Curry Powder

This product is currently out of stock, please check back at later date.

If you'd like, we can notify you when we will restock this product. Just enter your email below and we will notify you when this product will be available again.




Chilli, Coriander, Fennel Seed, Turmeric, Spice

Allergy Advice:
For allergens, see ingredients in red bold


Serving Size : 250 g




Average Nutritional Value Per 100 g 250 g



1205 kJ

288 kcal

3012.5 kJ

720 kcal

Protein 10.5 g 26.3 g
Carbohydrate 47.4 g 119.3 g
of which sugars 0 g 0 g
Fat 6.1 g 15.3 g
of which saturates 0 g 0 g
Fibre 0 g 0 g
Sodium/Salt 0 g 0 g


Fish CurryIngredients




2 1/2 - 3kg Fish
600ml/gm or 3 cups Cooking Oil
10cm Cinnamon
10 pieces Curry Leaf
8 pieces Onion (Slices)
10 pieces Garlic (Slices)
15gm (1 tablespoon) Mixes Spices
250gm (1 packet) Adabi Fish Curry Powder (Add 1 cup of water and mix into a paste)
10-15 pieces Shallots (pounded and add together with Fish Curry Powder)
2 1/2 cups(460ml) Coconut Milk
3 teaspoons Adabi Tamarind Paste (Mixed with 1 cup of water)
5 1/2 liters (28 cups) Water
Salt and Seasoning to taste




Cooking Method1. Heat the cooking oil in a wok.2. Saute the mixed spices with cinnamon, sliced garlic, onion and curry leaf until fragrant and turns into golden color.3. Add in Adabi Fish Curry Paste.(Cautions: Saute for 15-20 minutes on low heat until the paste thicken and the oil separates.)4. Add water (28 cups), tamarind juice and fish. Cook for 10-15 minutes on medium heat.5. Reduce the heat. Add in coconut milk and salt (up to taste). Cook for 25 minutes and the dish is ready to serve.


Our online store Asian Food Shop - Thai and Malaysian at is using cookies to function properly, without them main functionalities are not available. By using our online store Asian Food Shop - Thai and Malaysian you are giving your consent that we can use cookies.

OK More info