Recipes - Malaysian & Singaporean

Malaysian Indian Fish Curry
Malaysian Indian Fish Curry


A fiery Malaysian Indian Fish Curry made with tamarind paste, spicy chilli, curry leaves and coconut milk that gives it a traditional Indian twist! Try this Malaysian recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

400g fish cutlets (5-6 pieces)
50g tamarind paste (mix with 200ml water; discard the seeds, retain water only)
1 cup coconut milk
200g okra
1 tomato (wedged)
1 tsp of salt or to taste
1 tsp sugar or to taste
5 tbsp of cooking oil

(Part A)

100g shallots (peeled and sliced)
a small thumbsize ginger (sliced)
some curry leaves

Spice paste

1 tsp mustard seeds
½ tsp fenugreek
1½ tbsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
½ tsp fennel powder
1 tbsp chilli powder
1⅟₂ tbsp fish curry powder
5 tbsp water




Steps:
  1. In a pot, heat oil and saute (Part A) until fragrant. Add in Spice Paste, stir to mix well.
  2. Add in tamarind mixture and coconut milk, bring to boil.
  3. Add in the fish cutlets, ladies fingers and wedged tomato, cook for 5-10 mins over medium heat.
  4. Season with salt and sugar, taste and adjust accordingly.
  5. Dish out and serve your Malaysian Indian Fish Curry in style!

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Malaysian Indian Fish Curry

Malaysian Indian Fish Curry

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A fiery Malaysian Indian Fish Curry made with tamarind paste, spicy chilli, curry leaves and coconut milk that gives it a traditional Indian twist! Try this Malaysian recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

400g fish cutlets (5-6 pieces)
50g tamarind paste (mix with 200ml water; discard the seeds, retain water only)
1 cup coconut milk
200g okra
1 tomato (wedged)
1 tsp of salt or to taste
1 tsp sugar or to taste
5 tbsp of cooking oil

(Part A)

100g shallots (peeled and sliced)
a small thumbsize ginger (sliced)
some curry leaves

Spice paste

1 tsp mustard seeds
½ tsp fenugreek
1½ tbsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
½ tsp fennel powder
1 tbsp chilli powder
1⅟₂ tbsp fish curry powder
5 tbsp water

Instructions
  1. In a pot, heat oil and saute (Part A) until fragrant. Add in Spice Paste, stir to mix well.
  2. Add in tamarind mixture and coconut milk, bring to boil.
  3. Add in the fish cutlets, ladies fingers and wedged tomato, cook for 5-10 mins over medium heat.
  4. Season with salt and sugar, taste and adjust accordingly.
  5. Dish out and serve your Malaysian Indian Fish Curry in style!

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