Malaysian Fish Curry
A simple and delicious fish curry recipe that you can make at home, even though it is a little involved. Great for weekend dining!
Ingredients
- 1 kg mackerel or fish steaks
- 75 g fish curry powder mixed in 400 ml water
- 300 ml coconut milk
- 100 g shallots or onion, peel and cut lengthwise
- 1 head of garlic
- 1 inch ginger cut into matchsticks
- 1 to rch ginger flower or bunga kantan chopped finely (if it is a large one, use only half)
- 1 pressed cup of Vietnamese mint leaves or normal mint
- 1 stalk lemongrass chopped finely
- 6 stalks of curry leaves
- 2 tbsp tamarind paste soaked in 400 ml water then strained, and pulp and seeds removed
- 3 big tomatoes cut into wedges
- 6 okra remove top and make a slit halfway
- 4 green chilis cut lengthwise in quarters
- 150 ml cooking oil
- Salt and sugar to taste
For the spice mixture:
- 1 tsp fenugreek mixture halba champur, in a ration of 1:1 of fenugreek, cumin, fennel, mustard seeds and urah dhal
Instructions
- Pound shallots and garlic together until fine.
- Heat oil until it is slightly smoky, add in the fenugreek spice mixture. Let it simmer for a few seconds.
- Add pounded shallots & garlic, and then curry leaves and ginger.
- When fragrant, add in the curry paste. Use low heat to simmer the paste until oil floats to the top.
- Add in fish and all vegetables, together with tamarind juice, torch ginger, lemongrass and Vietnamese mint. Simmer slowly.
- Once one side of the fish is cooked, turn over the fish and then add in coconut milk
- Simmer another five minutes or so to let things mingle. Add more mint if you wish.
- Season with enough salt and sugar.
Tried this recipe?Let us know how it was!