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Malaysian Fish Curry

Malaysian Fish Curry


  • 1 lb of your favorite fresh fish - cut into steaks, fillets, large cubes, kept whole - if you wish for small size fish
  • 4 tbsp Malaysian fish curry powder
  • 1-2 tbsp chili powder, or to taste
  • 2 tbsp cooking oil
  • 2 med onions [1 finely minced and 1 cut into thick slices]
  • 3-4 tbsp tomato paste or one large ripe tomato, diced
  • 4 cloves garlic, finely minced
  • cup coconut milk
  • 1-1 cups water
  • 2 assam gelugor [tamarind skins] [Substitute: juice of half a lemon]
  • 1-2 cups of your favorite vegetable for fish curry - brinjals [Japanese eggplant] cut into 1 inch pieces or small whole okra [ladies fingers]
  • 1 tsp sugar



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        To Prepare :

  • In a small bowl, combine curry powder and chili powder, add a few tbsp of water and mix into a thick paste
  • In a wok or pot, heat ghee or vegetable oil on high, stir-fry minced onion until lightly browned, add garlic and stir-fry for a few seconds
  • Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
  • Add tomato paste or diced tomato, coconut milk, water, sugar and season with salt , bring to a slow boil
  • Add brinjals, potatoes or okra, simmer until vegetables are par cooked
  • Add fish and sliced onions, cover and simmer gently
  • When fish is just done, remove promptly from heat, let stand for 15 mins [for flavors to meld]
  • Serve with bread, roti or steamed rice

Variation : Use any of your favorite fish - Mackerel, Sea Bass, Grouper, Red Snapper, Catfish, Basa, Halibut, Swordfish, Mako, Bream, Tilefish, Tilapia or Salmon. This recipe is also suitable for canned fish, such canned sardines [the 'oval-shaped' can of sardines in tomato sauce].




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