Malaysian Fish Curry
Dive into the bold and aromatic world of Malaysian cuisine with this Malaysian Fish Curry recipe, a harmonious blend of rich coconut milk, tangy tamarind, and fragrant spices like turmeric, coriander, and fenugreek. Tender chunks of white fish, such as snapper or cod, are gently simmered to perfection alongside fresh curry leaves, juicy tomatoes, and optional okra for added texture. Enhanced by the subtle heat of red chili and the vibrant aroma of lemongrass, this curry is a taste of Southeast Asia in every bite. Ready in under an hour, it’s a perfect choice for a flavorful weeknight dinner. Serve it over steamed rice or with warm flatbread to soak up the luscious, spice-infused sauce.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., snapper or cod)
- 400 ml coconut milk
- 1 tablespoon tamarind paste
- 1 large onion
- 4 count garlic cloves
- 1 inch ginger
- 1 count lemongrass stalk
- 2 count red chili (optional)
- 2 tablespoons curry powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon fenugreek seeds
- 0.5 teaspoon mustard seeds
- 10 leaves curry leaves (fresh or dried)
- 100 grams okra (optional)
- 2 medium tomatoes
- 2 tablespoons vegetable oil
- 200 ml water
- 1 teaspoon salt
- 0.5 teaspoon sugar
Instructions
Clean and pat dry the fish fillets, then cut them into large chunks. Set aside.
Finely chop the onion and garlic. Peel and grate the ginger. Lightly bruise the lemongrass stalk by hitting it gently with the back of a knife.
If using, slice the okra and quarter the tomatoes. Set these aside.
Heat the vegetable oil in a large pot or wok over medium heat.
Add the mustard seeds and fenugreek seeds to the hot oil. Once they start to pop, add the curry leaves and sauté for a few seconds.
Add the chopped onion, garlic, ginger, and lemongrass to the pot. Sauté until the onion turns golden and fragrant.
Stir in the curry powder, turmeric powder, and coriander powder. Cook for 1-2 minutes while stirring to toast the spices.
Mix in the tamarind paste and add the tomatoes. Cook until the tomatoes soften and break down.
Pour in the coconut milk and water, stirring well to combine. Bring the curry to a gentle simmer.
Add the okra (if using) and allow it to cook for 5 minutes.
Gently place the fish pieces into the curry, making sure they are submerged in the sauce. Simmer for 7-10 minutes or until the fish is cooked through and tender.
Season the curry with salt and sugar to taste. Adjust flavors as needed.
Serve the Malaysian Fish Curry hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 6850 mg | 298% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 57.4 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 430 mg | 33% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3404 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
