We had the best little Malaysian restaurant open up a 10 minute walk away from our house just before COVID hit and they did the yummiest Malaysian Fish curry ever! We would go there once a week for dinner and while occasionally we would try to broaden our horizons by ordering something else, we would always come back to the fish curry because it was so delicious.ā
Sadly the restaurant did not survive COVID and was taken over by new owners and while the new restaurant does a good Malaysian fish curry it is just not quite up to the previous fish curry standards. So when my neighbour was giving away fresh curry leaves from her garden the other day I decided to have a crack at making an authentic Malaysian fish curry and it turned out pretty damn good, if I do say so myself.
This fish curry recipe is fresh, fragrant, light and really quick to make, so if you are after an easy fish curry recipe that is big on flavour, you have found it! You just pop all your curry paste ingredients together and blend, add your coconut milk, vegetables, then fish, and you have a delicious healthy curry that is full of flavour on your table in about 20 minutes.
Fish curry spices
You should be able to get all of the spices you need for this curry in a good supermarket or speciality spice shop. If you are looking for a great spice shop and live in Sydney Australia, my favourite spice shop is called Fiji Spice Market at the southern end of King Street, Newtown.
It has been there for years, is much loved by locals and if you can’t find the spices you need there, you probably won’t be able to find it anywhere. Go spice shopping with your best cooking buddy as spices are cheap and come in much more generous packages than you would find in any supermarket (perfect for splitting).
Anyway back to the spices, herbs and vegetables that you need for this Fish Curry Recipe:
- Onion
- Ginger (fresh)
- Garlic (fresh)
- Palm Sugar
- Cumin
- Turmeric
- Coriander Seeds
- Cardamom Pods (green)
- Fenugreek Seeds
- Green Chilli (fresh)
- Salt
- Tamarind Puree
- Curry Leaves (fresh)
When I made this Malaysian fish curry it was for my family which includes my son who is still getting used to chilli, so I down played the spice by only adding 1 large green chilli to the curry paste. This gave the curry just a hint of chilli for those who are not chilli lovers. However if I was making this fish curry just for my husband and I (who both love chilli) I would add three to four large green chillies so that the curry had more heat. You can dial the heat up or down depending on your taste preferences.
Best Fish to use for Fish Curry
The best fish to use for fish curry should be a firm white fish that is not overly oily. We have used Ling because it is economical and a great flavour carrier. Other fish that would work well in this homemade fish curry recipe include:
- Cod
- Spanish Mackerel
- Snapper
- Mahi-Mahi
- Basa
- Barramundi
- Salmon (in a pinch)
Vegetables to use in a Fish Curry
The classic vegetables used in Malaysian Fish Curry are Eggplant, Tomato and Okra but as always recipes can be adaptable. Some good substitutes if you don’t have these vegetables on hand or can’t find them at the shops would be:
- Green Beans
- Zucchini or Squash (the little yellow ones)
- Carrots
- Peas
- Capsicum (bell pepper)
Final Thoughts
Why not indulge your senses with the vibrant flavours of Malaysia with this Authentic Malaysian Fish Curry recipe right in your own home. From the tantalizing blend of spices to the creamy coconut milk base, every bite is a celebration of Malaysia’s diverse cultural landscape. Whether enjoyed with family or shared with friends, this dish is sure to leave a lasting impression. Selamat makan!
Happy Cooking!
Not a fish lover? Try our recipe for Chicken Kapitan a mouth-watering Malaysian chicken and coconut curry instead.
Malaysian Fish Curry
Equipment
- 1 large heavy bottomed pot with a lid
- 1 Stick blender
Ingredients
Curry Paste
- 1 onion chopped
- 1 tbsp ginger chopped
- 4 garlic cloves chopped
- 1 tbsp palm sugar grated
- 2 tsp cumin
- 2 tsp turmeric
- 1 tbsp coriander seeds
- 8 cardamom pods green
- 1 tsp fenugreek seeds
- 1 – 3 long green chillies 1 for mild, 3 for spicier
- 2 tsp sea salt flakes
- 2 tbsp tamarind puree
- 2 tbsp water
Fish Curry
- 1 cup okra chopped into 4cm pieces
- 2 tomatoes chopped into quarters then halved into eighths
- 3 long narrow eggplants chopped into 4cm pieces
- 700 grams ling fillets cut into 5cm pieces
- 3 tbsp coconut oil
- 20 curry leaves fresh
- 800 ml coconut milk
Instructions
- Place all curry paste ingredients in a tall container or bowl with high sides and blend with a stick blender until you have a smooth paste.
- Heat coconut oil in the pot over medium high heat and fry curry leaves until crisp (about 2 minutes). Remove leaves from the pot and set aside.
- Reduce heat to medium and add the curry paste to the pot. Fry the paste off for a couple of minutes to bring the flavours out.
- Add back half the curry leaves to the pot and then the coconut milk, stir and simmer for 5 minutes to allow the flavours to develop.
- Now add the eggplant, okra and tomato to the pot, cover with the lid and simmer on low for 10 minutes.
- Then add the fish fillets and cover again and simmer for a further 5 minutes.
- Turn the heat off and let the fish curry stand for a couple of minutes before serving with steamed basmati rice and garnished with reserved crispy curry leaves.
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