Malaysian Fish Lemak (Turmeric & Coconut Curry)

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Fish in Turmeric and Coconut Gravy (Ikan Masak Lemak)

Ikan Masak Lemak is a fragrant and creamy Malaysian dish featuring fish cooked in a rich, aromatic coconut milk gravy infused with turmeric and lemongrass for a refreshing, citrusy aroma. This vibrant dish balances the delicate flavours of fresh fish with a mildly spicy, tangy, and subtly sweet gravy, making it a comforting and flavourful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian, Malaysian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tbsp coconut oil substitute with any other neutral oil
  • 1 tsp coriander powder
  • 1/2 tsp ground fennel
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric powder substitute with 1/2 inch of freshly ground turmeric root
  • 3 leaves kaffir lime leaves bruised
  • 2 cups coconut milk
  • 1 tsp salt adjust to taste
  • 1 tsp fish sauce adjust to taste
  • 600 g fresh fish 3-4 fillets or cuts, ideally Kahawai or Mackerel.
  • 1/4 whole pineapple, sliced optional
  • 1 tsp lime juice squeezed for garnish, can be substituted with lemon
Spice Paste
  • 4 stalks lemongrass finely chopped
  • 2 chillies optional, adjust to desired spice level
  • 5 shallots coarsely chopped
  • 6 cloves garlic
  • 1 inch ginger coarsley choppped

Equipment

  • 1 blender or food processor

Method
 

  1. Combine the chopped lemongrass stalks, ginger, garlic, shallots and chillies in a blender food processor and blend into a smooth paste.
  2. Heat oil in a skillet. On medium-low heat, fry the aromatic paste and mix frequently until the moisture evaporates and the paste darkens in colour. As the paste mixture caramelises and dries out, add a splash of water to prevent the paste from sticking and burning to the pan.
  3. Add the coriander powder, ground fennel, ground cumin and turmeric in the paste mix and continue frying and stirring for a few minutes until aromatic. Add salt to taste.
  4. Add in the coconut milk and bruised kaffir lime leaves, stir and bring to a simmer. Add a dash of fish sauce to taste.
  5. Add in the fish pieces and optional pineapple slices to the pot. Cover with lid for a few minutes until the fish is cooked through.
  6. Squeeze fresh lime juice into the lemak. Serve with rice and enjoy!

Notes

  1. The pineapple adds a refreshing, sweet element to the dish but is not necessary for lemak. Lemak can be adapted to include any other vegetables of your choice, including (but not limited to) tomatoes, okra, beans, eggplant, potatoes, pumpkin and cabbage.