Malaysian Spiced Fish Curry
Dive into the rich and aromatic flavors of Malaysia with this Spiced Fish Curry. This vibrant and colorful dish brings together tender fish, fresh okra, and a beautifully spiced coconut gravy. Adjust the heat to your liking and explore this dish with some aromatic jasmine rice or crusty bread to mop up the delicious curry. A perfect harmony of spices creates an unforgettable flavor profile that is both warming and satisfying. If okra is not preferred, swap it with green beans to suit your taste.
4
Servings
N/A
Calories
16
Ingredients
Ingredients
Garlic
5 (Cloves, peeled and minced)
Onion
1 (Medium, peeled and roughly chopped)
Fish curry powder
3 (Tablespoons)
Dried tamarind
3 (Tablespoons, soaked in water)
Water
560 (ml (2 1/4 cups))
Oil
4 (Tablespoons)
Black mustard seeds
1 (Teaspoon)
Fenugreek seeds
0.25 (Teaspoon)
Cumin seeds
1 (Teaspoon)
Curry leaf stalk
1 (Stalk, fresh)
Tomatoes
2 (Medium, cut into wedges)
Grouper fish
500 (g, or trevally, black pomfret)
Okra
10 (Stalk ends removed)
Green chilies
2 (Halved lengthwise)
Coconut milk
125 (ml)
Salt
1 (Teaspoon)
Instructions
1
Blend the garlic and onion into a smooth paste, adding a little oil to aid the blending. Set aside.
2
Mix the fish curry powder with 4 tablespoons of water to form a paste. Set aside.
3
Soak the dried tamarind in 500 ml (2 cups) of water for 5 minutes. Squeeze and strain to obtain the juice and set aside.
4
In a wide saucepan, heat the oil over medium heat. Add mustard seeds, fenugreek seeds, cumin seeds, and the curry leaf stalk. Fry until the mustard seeds begin to pop, approximately 30 seconds.
5
Lower the heat and add the garlic and onion paste. Stir-fry until fragrant and lightly browned, about 5 minutes.
6
Add the curry powder paste and cook until the mixture dries out, and the oil separates, about 8 to 10 minutes.
7
Pour in the tamarind juice and bring the mixture to a boil.
8
Add the fish pieces, okra, tomato wedges, green chilies, coconut milk, and salt. Simmer gently for about 10 minutes or until the fish and okra are thoroughly cooked.
9
Serve hot with steamed rice or bread to enjoy the full flavors of this Malaysian delicacy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Malaysian Spiced Fish Curry?
It is a rich and aromatic Malaysian dish featuring tender fish, fresh okra, and a spiced coconut and tamarind-based gravy.
What kind of fish is best for this recipe?
Firm fish varieties like Grouper, Trevally, or Black Pomfret are recommended as they hold their shape well in the curry.
Can I substitute okra with another vegetable?
Yes, if you do not prefer okra, you can easily swap it with green beans.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What side dishes pair well with this curry?
It is best served hot with aromatic jasmine rice or crusty bread to mop up the flavorful sauce.
Is this fish curry spicy?
It has a balanced heat from the fish curry powder and green chilies, which you can adjust to your personal preference.
How do I prepare the tamarind juice?
Soak 3 tablespoons of dried tamarind in 500 ml of water for 5 minutes, then squeeze and strain to obtain the juice.
Can I use dried curry leaves?
While fresh curry leaves provide the best aroma, you can use dried ones if fresh are unavailable.
What can I substitute for coconut milk?
For a lighter version, you can use evaporated milk or a mixture of yogurt and water, though the flavor profile will change.
How do I prevent the fish from breaking apart?
Add the fish toward the end of the cooking process and simmer gently without over-stirring.
Can I use frozen fish?
Yes, ensure the fish is completely thawed and patted dry before adding it to the saucepan.
What are the primary spices used in the tempering?
The tempering uses black mustard seeds, fenugreek seeds, cumin seeds, and a fresh curry leaf stalk.
How long does the cooking process take?
The total simmering time is about 10 minutes once the main ingredients are added, following about 15 minutes of base preparation.
Can I make the curry paste in advance?
Yes, you can blend the garlic and onion paste ahead of time and store it in the refrigerator.
Is this recipe gluten-free?
The ingredients are naturally gluten-free, but always check your fish curry powder label for any wheat-based fillers.
Is this recipe dairy-free?
Yes, this recipe uses coconut milk and is completely dairy-free.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze Malaysian Spiced Fish Curry?
You can freeze it, but the texture of the okra and fish may become softer upon reheating.
What if I cannot find Malaysian fish curry powder?
You can create a substitute using a mix of turmeric, chili powder, coriander, and cumin powder.
Why is the onion and garlic blended into a paste?
Blending them ensures a smooth, thick consistency for the gravy and helps the flavors meld better.
What is the purpose of tamarind in the curry?
Tamarind provides a sour tang that cuts through the richness of the coconut milk and balances the spices.
Can I use cherry tomatoes?
Yes, you can use halved cherry tomatoes instead of regular tomato wedges.
How do I know the okra is cooked?
The okra should be tender to the touch but still vibrant green and not mushy.
Can I add potatoes to this curry?
Yes, but you should par-boil them first or add them earlier than the fish as they take longer to cook.
What do the mustard seeds do for the dish?
When fried until they pop, they release a nutty aroma that is foundational to the curry's flavor.
Should I remove the seeds from the green chilies?
Keep the seeds for more heat, or remove them if you prefer a milder curry.
Is this dish authentic to Malaysian cuisine?
Yes, the use of curry leaves, tamarind, and the specific tempering of seeds is very characteristic of Malaysian fish curries.
What is the best way to reheat the curry?
Reheat it gently on the stovetop over low heat to avoid overcooking the fish.
Can I use shrimp instead of fish?
Yes, shrimp can be used, but reduce the simmering time to 3-5 minutes so they don't become rubbery.
What type of oil is recommended?
Any neutral oil like vegetable, canola, or sunflower oil works well for frying the spices.