All our recipes are tested with our spice blends.

Penang Fish Curry

Written By: أوراق التوابل

Recipe Card

Prep Time:

10 Min

Cooking Time:

25 Min

Serving:

4 Portion

Category:

Main Course

Cuisine:

Malaysia

Malaysians love their curries and there is a myriad of curries to suit every taste bud.  

 

Fish curries can be served with plain steamed rice or Indian flat breads. It is super delicious eaten with Roti Canai a.k.a. roti pratha.

Ingredients

1 large black-pomfret fish 

4 tbsp cooking oil 

500 to 700 ml water water 

200 ml fresh coconut milk 

2 tomatoes, quartered 

20 okra  

1 big onion, quartered 

2 green chillies (cut into half) 

10 fresh curry leave 

½ cup Malaysian Fish Curry (mix well with water to make into paste) 

Lime juice from 3 limes 

Salt to taste 

1-2 tbsp sugar (or to taste) 

 

Blend Finely: 

12 shallots 

5 cloves garlic 

2 lemongrass 

1 inch galangal 

1 inch ginger 

1 inch fresh turmeric 

3 tbsp chilli paste (any brand)

Instruction

1

Clean or cut the fish into half or leave it as whole. 

2

Heat up oil in a pan or pot. Fry the curry leave and blended ingredients for few minutes. Then add in Malaysian Fish Curry and continue flying for another 1 or 2 minutes until the oil separate from the paste. 

3

Add water, salt, sugar, lime juice and coconut milk. Once it starts to simmer, add okra, tomatoes and onion. Simmer for 2 to 3 minutes until the vegetables are cooked. 

4

Remove only the vegetables from the wok and put aside. Then put fish in the wok and simmer for around 10 minutes until the fish is cooked. If the gravy is too thick add water and adjust the taste. 

5

Put back vegetables to the wok and stir well. Turn off the heat and dish out. Enjoy! ❤️ 

Spice Used in This Recipe

← Back