Malaysian Fish Curry

Malaysian Fish Curry features tender fish cooked in a rich, spicy curry sauce infused with coconut milk, ginger, garlic, and a blend of aromatic spices. It's a beloved staple in Malaysian cuisine, offering a perfect balance of heat, tanginess, and creaminess.

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Course: Main Course

Cuisine: Malaysian

Keyword: Curry, Fish Curry, Malaysian Curry

Prep Time: 10

Cook Time: 20

Servings: people

Calories: 515kcal

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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