This Malaysian fish curry recipe is super easy to cook, using sweet barramundi fillets in a rich creamy coconut curry sauce.

 

Let us talk about Curry!

There are many type of curries; chicken curry, beef curry, vegetarian curry, egg curry, curry noodles and of course fish curry.

And there are few types of curry to choose from: dry curry, curry with coconut milk, curry without coconut milk and curry with yoghurt.

And when we talk about curry, we always associate curries with south Asia and south-east Asia region.

What's not to love about curry, right?
A crowd pleaser and satisfying wholesome flavour.

What about Fish Curry?

Fish curry is just as tasty as any other curries mentioned above.
Indian fish curry may taste totally different from Malaysian fish curry, but then again, fish curry from Malaysia, its origin can be traced back to south India, namely Kerala.

Coconut milk is added to our fish curry.
Tamarind paste is added in fish curry to add mild sour taste to the fish curry as well as to mask any fishy smell and taste.

Ingredients used in cooking fish curry.

1. Type of fish to make curry

a) Yellowtail scad fish (ikan kembung)
I highly recommend using yellowtail scad fish.
The yellowtail scad meat is firm and sweet and does not break easily when cooking, especially when we are re-heating leftovers.

b) Barramundi
Barramundi flesh is sweet but soft, hence the meat can easily break into tiny pieces when over-cooked or re-heating.

c) Mackerel
Mackerel is a 'red meat' fish and can be very fishy to add in curries.
Best to deep fry mackerel before adding to curries.

d) Snapper
Snapper is the next best choice to barramundi.
I much prefer goldband snapper to red snapper.

e) Salmon
Best eaten when curry is piping hot.
Salmon is not as tasty when re-heat, but curry still taste as good.

f) Threadfin bream (ikan kerisi)
Makes the fish curry taste real nice, unfortunately too many bones to enjoy the meal.

2. Chillies, turmeric and other fresh ingredients.

Fresh chillies and turmeric are used in this recipe.
But some reason you are not able to get fresh chillies or turmeric or if you prefer to use dry ingredients, you can refer to my homemade curry powder.

3. Spices

1) Coriander seeds
2) Cumin seeds
3) Fennel seeds
4) fenugreek seeds
5) black mustard seeds
I prefer to grind coriander seeds, cumin seeds and fennel seeds on the day that I plan to make curry.
Freshly ground spices impart richer flavour and aroma.
Alternative, you can use store-bought ground coriander, ground cumin and ground fennel.

How to cook Malaysian Fish curry?

Printable list of ingredients and method can be found in the recipe card below.

However, I will take you through in my step by step photos.

Step 1: Grind spices

Place coriander seeds, cumin seeds and fennel seeds into a grinder.


Ground spices.

Step 2 : Prepare ingredients for blending.

Roughly chop shallots.


Garlic.


Turmeric (I used frozen turmeric as fresh turmeric is hard to come by).


Fresh red chillies.

Step 3: Prepare ingredients for sauteing

Thinly slice garlic.


Thinly slice shallots.


Few sprigs of fresh curry leaves.

Step 4: Cook fish curry

Add 1/2 to 2/3 cup of cooking oil into a hot pot.
Do not be alarmed by the amount of oil used in this recipe.
The idea to cook the spices.

You may remove the oil later, once the spices and blended are cooked through.


Saute shallots until soften.


Add garlic once the shallots has wilted.
Garlic was not added earlier, as garlic tends to turn brown (burnt) faster than shallots.


Add curry leaves.


Add fenugreek seeds to the hot pot.


Add mustard seeds.


Cook until you could hear tiny pops from black mustard seeds.


Add grounded spices and give a quick stir.


Note: do not leave it too long as the spices can easily burn and curry will be bitter.


Add blended shallots, garlic, chillies and fresh turmeric.


Add about 1/2 cup of water.


Cook until oil split and add tamarind paste.


Again add 1/2 cup water before adding tomatoes and brinjals.



Add brinjals/ aubergines to the curry.


Add tomatoes for extra tinge of sour.


Add coconut cream.
Note : I am using "Ayam" brand coconut cream.
Do not add water if you are using coconut milk or fresh coconut milk (extracted from freshly grated coconut).


Adjust salt to your taste.
I am not much into salt, so please adjust accordingly.


Add fish (refer to the type of fish above that I highly recommend to add to fish curry).


Add ladies fingers.
Note: I am using frozen and pre-cooked ladies fingers.
If using fresh ladies fingers, please add together with brinjals/ aubergine.


Bring the pot of fish curry to a gentle boil.
Serve immediately with steam rice.

FAQ on Fish Curry

1. Can I cook fish curry a day before.

Yes you can cook fish curry a day before and re-heat for the next day.
And do note, depending on type of fish use to make curry, the fish meat or skin may turn rubbery.

2. I am a vegetarian, can I cook fish curry sans fish?

Definitely you can use the same exact ingredients (sans fish) to cook curry.
You can add more vegetables or even tempe for your protein.

3. How do I keep any leftover?

Always keep food in an airtight container and in the fridge.

4. How do I re-heat the fish curry?

I suggest taking out the leftover curry from the fridge few hours prior heating up.
Re-heat fish curry using microwave (1 to 2 minutes HIGH, depending on the amount) or re-heat using stove.

5. What shall I serve fish curry with?

Fish curry goes well with steam rice.
I prefer to use rice with high starch content like long grain, or medium grain rice.

My other suggestion is to eat fish curry with roti canai (Indian flat bread).
It is so good to mop all those tasty, creamy gravy with rotis.

Video on How to cook fish curry.