Ikan Masak Lemak Cili Api – Creamy Spicy Turmeric Fish Curry the Malay Way

If you're craving a dish that’s comforting, spicy, and full of traditional Malay flavors, Ikan Masak Lemak Cili Api is the one to try. This dish features fresh fish simmered in a creamy turmeric-infused coconut gravy, made fiery with the heat of bird’s eye chilies. Commonly served across Negeri Sembilan and other parts of Malaysia, it’s a staple in many Malay households — especially for lunch with steaming hot rice.



What makes this dish stand out is the balance between the heat of the chilies and the richness of coconut milk, with a hint of earthiness from fresh turmeric. The gravy is bright yellow, fragrant, and silky, soaking beautifully into every grain of rice.

You can use fish like mackerel, stingray, or tenggiri (Spanish mackerel), but the recipe is flexible — even prawns or squid can be swapped in. Best of all, the cooking process is simple and fast, making it ideal for busy days or when you want a delicious meal without fuss.

🐟 Ingredients:

  • 2–3 fish slices (e.g. mackerel or stingray)

  • 1 cup thick coconut milk

  • 1/2 cup water

  • 10 bird’s eye chilies (adjust to taste)

  • 1 inch fresh turmeric

  • 2 shallots

  • 1 stalk lemongrass (bruised)

  • Salt to taste

  • Tamarind slice (optional, for a slight tang)

👩‍🍳 Instructions:

  1. Blend chilies, turmeric, and shallots into a smooth paste.

  2. In a pot, combine the paste, lemongrass, coconut milk, and water. Stir well and bring to a gentle simmer.

  3. Add fish slices and cook on low heat for 8–10 minutes until fish is cooked through and the gravy thickens slightly.

  4. Season with salt, and add a tamarind slice if you like it slightly tangy.

  5. Serve hot with plain rice and some ulam (fresh herbs/vegetables) for the full kampung experience.

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