Traditional Malaysian Fish Curry
You can use any kind of fresh fish for this recipe. Just pick something you like. The fish can be kept whole or cut into cubes, filets, or steaks. Try mackerel, red snapper, sea bass, grouper, tilapia, halibut, swordfish, or salmon. The vegetables can be anything you like. Potatoes, banana, sweet potatoes, zucchini, eggplant, okra, and mushrooms are options but feel free to use up anything you have.
Serve the finished curry with steamed rice or bread, after letting it stand for fifteen minutes (this allows the flavors to blend nicely). This is a very satisfying curry recipe and you can adapt it however you want, adding more chili powder or curry powder to spice up the flavor, or using whichever vegetables you want to pair with your chosen fish. You can get Malaysian fish curry powder from an Asian grocery store, or you can just use regular curry powder.
This is a really nice recipe which is good for lunch or dinner and the whole family will enjoy it. As is the case with many easy fish recipes, this dish is quite healthy and balanced. Fish isn’t usually high in fat or calories unless you deep fry it, so combining fish with spices and vegetables, like in this recipe, is a great way of making a healthy and well balanced meal for your family.
- 1 ½ lbs fresh fish
- 1 tablespoon chili powder
- 4 tablespoons Malaysian fish curry powder
- 2 tablespoons vegetable oil
- 1 diced tomato or 3 tablespoons tomato paste
- ½ cup coconut milk
- 1 ½ cups water
- 1 finely minced onion and 1 thickly sliced onion
- 4 finely minced garlic cloves
- Juice of ½ lemon
- 1 teaspoon white sugar
- 1 ½ cups vegetables (maybe eggplant, cauliflower, or zucchini)
- Combine the chili powder with the curry powder and add a little water to make a thick paste.
- Heat the oil in a pot over a high heat and sauté the minced onion until it is golden brown. Add the garlic and sauté it for 30 seconds.
- Add the curry paste and turn the heat down to low. Sauté the paste until oil starts to come out of it. Do not let the paste burn.
- Add the diced tomato or tomato paste, the water, sugar, coconut milk and a little salt.
- Bring the mixture to a boil and add the vegetables. Simmer the soup until the vegetables are almost tender.
- Add the fish and sliced onions and cover the pot. Simmer the soup until the fish is done, then remove it from the heat, and let it stand for 15 minutes.
As you can see from the picture, this is an appetizing dish. In the photo, you can see carrot and potato but use any vegetables you want, perhaps adding different colors for an extra attractive result. This soup can be made spicy or mild, depending on your palate, and making it from scratch, using fresh ingredients, guarantees a superior flavor. You can use frozen fish for this, if that’s all you have, buy using fresh fish gives this curry soup recipe a better flavor.
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