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MALAYSIAN FISH CURRY

5 from 1 vote
Let’s dive into the fragrant and sumptuous world of Malaysian fish curry. An exquisite, heartwarming dish that boasts a plethora of flavors, Malaysian fish curry is a must-try for every seafood aficionado. This wholesome dish not only tantalizes the taste buds but also is a healthy choice for fitness enthusiasts. At AH7, we’re here to guide you through making this authentic dish at home.
Print Recipe
Total Time 40 minutes
Servings: 2
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Fresh fish fillets: 1 lb 450 grams
  • Coconut milk: 1 can 400 ml
  • Curry leaves: 10-12
  • Lemongrass: 1 stalk crushed
  • Turmeric powder: 1 tsp 5 grams
  • Red chili paste: 2 tbsp 30 grams
  • Tamarind paste: 1 tbsp 15 grams
  • Ginger minced: 1 tbsp (15 grams)
  • Garlic minced: 1 tbsp (15 grams)
  • Shallots finely sliced: 3-4
  • Vegetable oil: 2 tbsp 30 ml
  • Salt: to taste
  • Water: 1 cup 240 ml

Method
 

  1. Prepping the Ingredients: Start by cleaning and patting the fish fillets dry. Slice them into desirable sizes.
  2. In a blender, blend shallots, garlic, and ginger to form a smooth paste.
  3. Starting with the Base: Heat vegetable oil in a deep pan or wok. Once hot, toss in the curry leaves and lemongrass. Sauté until fragrant.
  4. Building the Flavors: Add the blended shallot paste into the pan. Sauté till it’s golden brown and aromatic.
  5. Next, integrate the red chili and tamarind paste. Mix well.
  6. Add turmeric powder and give it a good stir. This will ensure your Malaysian fish curry has that classic golden hue.
  7. Bringing it All Together: Pour in the coconut milk and water. Bring the mixture to a boil.
  8. Once boiling, gently place the fish pieces into the curry. Allow them to simmer gently till they’re perfectly cooked.
  9. Season with salt according to your preference.
  10. Let the curry simmer for another 5-7 minutes. Make sure it’s not overly thick; if so, add a tad more water.
  11. Final Touch: Once the fish is tender and the flavors melded, turn off the heat.

Notes

Opt for firm fish varieties like snapper or grouper for best results.
If you’re not a fan of too much heat, adjust the red chili paste accordingly.
Fresh curry leaves play a pivotal role in the Malaysian fish curry, bringing out an authentic taste.
Always serve hot for the best experience.