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  • Malaysian Style Fish Curry

    1 vote
    Malaysian Style Fish Curry
    Servings: 4
    by Padma Priya Manikam
    62 recipes
    >
    I had previously shared Marathi and Bengali style fish curry recipes. Today, I am sticking to my roots and sharing a recipe taught by my mother. The curry is not very tangy and is best eaten with prata, bread, chapati or rice.

    Ingredients

    • 10 pieces of sliced fish (any type)
    • 1 tsp fenugreek seeds
    • 1 tsp mustard seeds
    • 1 tsp urid dal seeds
    • 1 tsp fennel seeds
    • 1 big onion - sliced
    • 1 tomato - sliced
    • Some curry leaves
    • Coriander leaves (leave some for final garnishing)
    • 3-4 cloves of garlic
    • 1/3 inch of ginger - roughly chopped
    • 1 green chilli - slit into two
    • 7-8 okra
    • 1 brinjal (optional) - sliced
    • 3 big spoon of Fish Curry powder mixed with some water
    • 1/2 cup of thick coconut milk
    • 1/2 cup of tamarind juice
    • Salt to taste

    Directions

    1. Heat oil in a pot and crackle all the seeds.
    2. Then stir the rest of the ingredients except for the fish, curry powder, coconut milk, salt and tamarind juice.
    3. When the okra and brinjal has soften, pour in the fish curry powder paste and add more water if it appears to be too thick. Cover and let it boil. When you see bubbles, add in the coconut milk, fish slices, salt and cover to cook the fishes.
    4. Then add the tamarind juice (check for tanginess) and you may add another 1 or two slices of tomato.
    5. Let the curry boil further for 15 minutes.
    6. Garnish with the remaining coriander leaves and serve hot with rice or bread/prata/chapati.

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