Malaysian Fish Curry Recipe

Malaysian Fish Curry is a spicy and tangy recipe. Learn how to make/prepare Malaysian Fish Curry by following this easy recipe.
Malaysian Fish Curry Recipe
Preparation Time 20 Minutes
Cooking Time 40 Minutes
Recipe Type Non Veg.
Serves 4
  • 500 g Pomfret (black)
  • 10 Okra (stalk ends removed)
  • 1 Onion (finely chopped)
  • 2 Tomatoes (cut into wedges)
  • 3 tbsp Fish Curry Powder
  • 3 tbsp Tamarind (dried)
  • 2 1/4 Cups Water
  • 1 tsp Mustard Seeds (black)
  • 1/4 tsp Fenugreek Seeds
  • 1 tsp Cumin Seed
  • 1 Curry Leaf (Stalk)
  • 2 Chilies (green, halved lengthwise)
  • 5 Garlic Cloves
  • 1 cup Coconut milk
  • 4 tbsp Oil
  • 1 tsp Salt
How to make Malaysian Fish Curry:
  • Grind garlic and onion to a smooth paste in a blender, adding a little oil if needed to keep the mixture turning, keep it aside.
  • Add curry powder with 4 tbsp water to form a paste, keep it aside.
  • Soak tamarind pulp in 2 cups of water for 5 minutes, then squeeze and strain to obtain juice. Keep this aside.
  • Heat oil in a wide saucepan, add mustard seeds, fenugreek, cumin and curry leaves.
  • Fry until mustard seeds start to pop.
  • Mix the garlic onion paste, stir fry over low heat until mixture smells fragrant and starts to brown
  • Add curry paste and cook over low heat until dry and oil starts to separate
  • Mix tamarind juice and bring to a boil.
  • Add fish and okras, tomatoes, chilies, coconut milk, salt.
  • Simmer gently for about 10 minutes or until fish and okras are cooked through.
Serve with rice