Spiced Hiramasa with Tomato, Ginger Curry

December 12, 2010

Growing up in Malaysia with its melting pot culture... I have the pleasure to savour and enjoy the varieties of food~you name it, Malaysia has it... It is a Food Haven for foodies like me... I have dined in fancy hotels, restaurants... sampling from Japanese to Dimsums to International Buffet spreads to road side 'Hawker' Food vendor.

If you are in Malaysia... you must not miss out eating in a restaurant serving Indian food... and not any Indian restaurant... but the one that will serve your order on Banana Leaf... yes, you read it right, your food will be served on Banana Leaf not PLATE!!! and eat it with your FINGERS... again you read it right... FINGERS not fork and spoon... It's lot of FUN... but be cautious... it can be addictive ... and the portions are ginormous (especially the rice).
Fun part is towards the end, when we have finished eating... I am always confused as to which way to fold the banana leaf (either fold away from you or towards you?)... one of the way will indicate the the food is good and compliment to the restaurant... and the other way  ~ you may see not so friendly face when you pay your Bill!!!

... and which is the right way to fold???

Spices for marinating Hiramasa
Marinated Hiramasa
Spiced Hiramasa with tomato, ginger curry goes very well with basmati rice, chutney and serve on Banana Leaf... (my poor banana tree... hardly reached 1m in height...)

1 lime
2 tablespoon cumin seeds
1 teaspoon ground tumeric
1 teaspoon chilli powder
1 teaspoon salt
750g Hiramasa fillets - cubed
4 tablespoon oil
1 brown onion - finely chopped
2 garlic cloves   - pounded
20cm fresh ginger - pounded
1 teaspoon black mustard seeds
400g can diced tomatoes
1 tablespoon sugar
chopped coriander to garnish
  1. Mix fish, lime juice, cumin seeds, tumeric powder, chilli powder, salt in a bowl and marinate in refrigerator for 30 minutes.
  2. Saute onion, mustard seeds, pounded garlic and ginger  until fragrant.
  3. Add tomatoes and sugar. Simmer for at least 15-20 minutes.
  4. Add the marimated fish. Bring to boil and then simmer for another 10 minutes or until fish is cooked.
  5. Garnish with chopped coriander.

Serve with Basmati rice, chutney and Vegetable Masala Stir-fry.
Spiced Hiramasa With Tomato Ginger Curry on Foodista


  1. Lisa,
    Looks fantastic! Aku jealous jaaaa sebab u ada pokok pisang..kat sini, aku kena beli daun pisang.. mahal ja... lain kali kalau lah I duk somewhere yang warm sikit, I pun nak ada pokok pisang la..

  2. Oh wow that looks so delicious! the colors are beautiful, and it just sounds awesome!

  3. Leemei,
    My pokok pisang dah 4-5 years old... so far tak berbuah lagi.. so hentam daun saja :)

  4. Dee D.
    Thank you Dee D...
    It is not as spicy as it looks (can omit the chilli powder)... just the colour looks a bit scary :D

  5. I love that meal - spiced rubbed fish and vegetables! So complete.

  6. Vincent,
    Thank you for the invite :)

  7. Love the presentation! Banana leave rice in fine dining form. Wow!

  8. This sounds delicious! What a fantastic combination of ingredients.

  9. Ellie,
    Can't have banana leaf rice too often.. my banana plant will protest and refuse to grow any taller :D

  10. Dimah,
    Thank you... cumin and coriander seeds are my two fave spices...

  11. Lisa,
    Betui jugak la.. tak berbuah. hentam jugaklak daunnya... LOL!