MALAY STYLE FISH CURRY

Recently discovered that the Malay style fish curry is awesome and not that difficult to cook.  I have been eating this kind of curry from the school canteen decades ago.

I do not know if this is one here is the authentic version but the taste is very close to the one that I had at a very popular Malay restaurant. The curry is not that sourish or sweet or ‘lemak’ with coconut milk. The spiciness of it depends on individual preference [adjust the quantity of curry powders used]. 

It is the taste that makes me and my hubby fell in love with this curry and cooking it very often whenever we have fresh fish from his fishing trip.

Moreover, you can cook this curry without having to blend or pound the ingredients and ingredients. The heat of the curry comes basically from the curry powders. This curry recipe is suitable for cooking fish, prawns, squids and also eggs [if preferred]. Adding lady’s fingers or brinjals makes it complete for a meal with rice. You can also serve it with Papadum as extras. NICE.

Ingredients

[serves 3-4]

600 gm fresh fish blocks – cleaned

3 hard boiled eggs – optional

10 ladies’ fingers 

1 big onion – cut wedges

1 tomato – cut wedges

Several small red or green chillies

3 sprigs curry leaves

1 stalk lemongrass – lightly crushed

3 cloves

1 tsp mustard seeds

½ tsp fenugreek – optional

1 red onion - chopped

50 gm fish curry powder [about 5 Tbsp]

1 tbsp chilli powder

1 tsp turmeric powder

3 pieces tamarind slices [Assam Gelugor] - rinsed

550 ml water

2-3 tbsp thick coconut milk

1 tsp salt to taste

1 ½ tsp sugar

5 tbsp cooking oil

Fenugreek [Halba in Malay]

1. Mix curry powder, chilli powder and turmeric powder with some water into a paste.
2. Boil tamarind slices with water for about 10 minutes or until the water is sourish in taste. Set aside.
3. Heat up a wok or claypot with oil, sauté mustard seeds, cloves, fenugreek, lemongrass, curry leaves and chopped onions until aromatic. Add in the powder mix, continue to fry until oil separates and fragrant. 
4. Add in the boiled tamarind water. Bring to boil and simmer for 10 minutes. Add in the coconut milk, chillies and seasoning to taste. You can cook the curry until this step in advance then add the other ingredients just before serving time.
5. Turn to high heat, add in onions, tomatoes, eggs and fish slices to cook for 5-7 minutes [depending on the thickness of the slices]. Place blanched ladies’ fingers over cooked fish and eggs.
6. Serve immediately with rice.