Malaysian Coconut Fish Curry Recipe
This fish curry recipe is inspired by Kerala cuisine. Kerala is in Malaysia and it stretches along the coastline which is why fish features in so many of the local recipes. There are also plenty of coconuts in the region so coconut is used both to add flavor to dishes and to thicken them. Kerala fish curry recipes differ. Some call for lemon juice, tamarind, or vinegar to give the curry a sour flavor. If you want to add a few drops of something acidic, that is fine. Other recipes call for the addition of coconut milk and that is also fine. Some people prefer the recipe with coconut milk and others prefer to leave it out.
You can serve this delicious Malaysian fish curry with boiled white rice to make a substantial and delicious meal. A cup of chopped tomatoes would add a nice flavor or you can add some paprika when you add the other spices.
If you enjoy Indian curries, this southeast Asian fish curry recipe is sure to set your taste buds on fire – not because it is too spicy but because the flavor explosion you get will really tantalize your palate. The perfectly balanced flavors soak into the fish and this is such a wonderfully aromatic recipe. You can use less chili powder and mustard seeds if you prefer a milder finish.
- 2 lbs mahi-mahi, salmon, or kingfish
- ¼ cup coconut oil or vegetable oil
- ½ teaspoon fenugreek
- 2 tablespoons chili powder
- ½ red onion, in wedges
- 10 curry leaf stems
- 3 minced garlic cloves
- 1 inch grated ginger
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ cup coconut milk (optional)
- ¼ teaspoon salt
- Heat the oil in a skillet until it is hot, and then break some of the mustard seeds into it. Add the onion and some of the curry leaves and sauté for 2 minutes.
- Add the chili powder, salt, garlic, ginger, water, fenugreek, and turmeric and cook for a minute.
- Add enough water to make a gravy and simmer until it gets thick. Add coconut milk at this point, if you want to.
- Prepare a bed of curry leaves in a skillet and arrange the fish pieces on top. Pour the gravy mixture over it to cover the fish.
- Add the rest of the mustard seeds and curry leaves and cover the skillet with a lid.
- Cook it slowly until the fish is cooked through, shaking the skillet occasionally to distribute the sauce evenly.
This rich-flavored, creamy Malaysian curry recipe is not difficult to make and the taste is awesome. You can use any meaty fish for this but mahi-mahi and kingfish are especially good. Cod would also work well or you could use basa fish for a budget choice. This is a warming dish and you can vary the amount of chilies you use. You can see from the photo how appealing this recipe looks and it is sure to taste good whichever variety of fish you choose to make it with.
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