Malaysian Fish Curry

Main Ingredients

  • 1 whole snapper, cut into 2 parts
  • 2 full tablespoons curry paste (see pantry)
  • 50 ml cooking oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek
  • 1 teaspoon mustard seeds
  • 10 pieces curry leaves, picked
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder 
  • 1 tablespoon fish curry powder (see pantry)
  • ½ liter fish stock or water
  • 1 ½ red tomatoes wedge
  • 5 pieces okra (lady fingers)
  • 1 teaspoon salt
  • 2 tablespoons tamarind juice
  • 2 tablespoons coconut milk
  • 1 handful fresh coriander leaves, chopped

Method

  • Heat oil in a pan, fry cumin seeds, fenugreek, mustard seeds and curry leaves until fragrant and then add in curry paste, low the heat and sauté until the oil has split.
  • Add in turmeric powder, chilli powder and fish curry powder followed by fish stock or water.
  • Bring to boil.
  • Add in the fish, tomato wedge and okra, then simmer down and seasoning with salt and tamarind juice.
  • Continue to cook on medium heat and add in coconut milk and chopped coriander leaves at the end.
  • Serve with steamed rice.

CURRY PASTE

Ingredients

  • 800 grams shallots
  • 100 grams garlic
  • 100 grams fish curry powder
  • 25 grams dried shrimp paste (ebi), toasted
  • 50 grams chilli powder
  • 125 grams lemongrass
  • 140 grams galangal, peeled
  • 150 grams ginger, peeled

Method

  • Blend all ingredients together into a fine paste.

FISH CURRY POWDER

Ingredients

  • 500 grams fenugreek
  • 600 grams mustard seeds
  • 300 grams cumin seeds
  • 500 grams fennel seeds
  • 100 grams dried red chilli powder
  • 300 grams coriander seeds
  • 100 grams turmeric powder

Method

  • Blend all ingredients together into a fine powder.
1 hour
2 portions