A distinguishing feature of Malaysian fish curry is the generous use of aromatic herbs like curry leaves, which lend a unique depth of flavor to the dish. Tamarind paste is often added to provide a tangy twist, balancing the richness of the coconut milk and spices.

Recipe Notes:

• I use golden pomfret fish in this recipe due to its fatty flesh that adds a depth of flavor to curries. You could use mackerel, snapper, or type of fish that you prefer.

• The cooking time for fish varies depending on its thickness. As a general rule of thumb, cook fish for about 10-12 minutes per inch of thickness.

• I use BABA’s fish curry powder in this recipe. You could use any type of curry powder that is available to you.

• I use ORCHID Tamarind, product of Thailand in this recipe.

• Gentle simmering promotes even cooking throughout the curry, ensuring that all ingredients, including the fish, are cooked uniformly. Rapid boiling or high heat can cause the fish to break apart or disintegrate in the curry.

INGREDIENTS FOR MALAYSIAN FISH CURRY

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(Serves 4 peoples)

✅️ ±700 g Golden Pomfret

✅️ 3 tbsp Fish Curry Powder mix with ¾ Cup plain water

✅️ ½ cup Coconut Milk

✅️ 85 g Tamarind Paste

✅️ 500 ml Hot Water

✅️ 2 stalks Curry Leaves

✅️ 3 bulbs Shallot

✅️ 5 pips Garlic

✅️ ±30 g Ginger

✅️ 1 tsp Black Mustard Seeds

✅️ ½ tsp Cumin Seeds

✅️ ¼ tsp Fenugreek Seeds

✅️ 2 whole Tomato

✅️ 8 whole Okra

✅️ 4 tbsp Cooking Oil

✅️ 1 tsp Salt

METHOD OF PREPARATION:

1. Dissolve tamarind paste in a hot water, then strain to obtain tamarind water. Set this aside for now. Stir curry powder in water until they are combined well, set this aside for now. Discard the tough tops of each okra. Cut each tomato into four equal portions. Process shallot, garlic and ginger to a relatively smooth paste in a blender.

2. Heat oil in a pan gradually over LOW heat. Add mustard seeds, cumin seeds and fenugreek seeds to the same pan. Spread the seed in the pan and wait until mustard seeds start to pop. Add the shallot, garlic and ginger paste and stir fry over MEDIUM heat until the mixture starts to brown, for about 5 mins. Add curry leaves and continue to stir fry briefly to infuse their fragrance into the mixture, for about 1 min. Add curry mixture and thoroughly stir fry the mixture to ensure it is well combined. Add half cup of water from rinsing the cup used to mix the curry powder into the pan. Briefly stir the mixture to mix well. Let the mixture simmer briefly over slightly above LOW heat, until most of the liquid has evaporated and oil starts to appear. Add the tamarind water to the pan and thoroughly stir the mixture to combine well, scraping the bottom to release any residue. Add salt to the pan to season. Stir the mixture briefly, allowing the flavors to meld together. Add the tomatoes and simmer the mixture uncovered for about 5 mins.

3. After 5 minutes, add coconut milk to the pan. Stir the mixture briefly, allowing the flavors to meld together. Add the prepared fish cutlets and carefully flip each one over in the mixture. Add the okra to the pan and simmer gently, uncovered, until the fish and okra are cooked through, for about 15 mins. Stir occasionally to prevent burning at the bottom. Cover the pan with its lid during the last 2 mins of cooking time to ensure even cooking.

4. Turn OFF the heat when the cooking time is complete, and cautiously remove the pan's lid. Fish curry typically enjoyed with steamed rice, allowing diners to savour the complex layers of spices and aromatics.

RECIPE PHOTO GALLERY