Indian Fish Curry

Whenever I think of having fish, it's either steamed, pan fried or in a curry form. Looking back, I always feel more comfortable having curry fish (or steamed fish) than other versions. Attempting it at home however, is another story.

I spotted this recipe by Betty Saw some time ago from her "Rasa Malaysia" Cookbook. Woah, that cookbook is filled of goodies.

Again, I chose a recipe that I know ingredients can be source here at our markets. I didn't use as much coconut as stated in the recipe. On hindset, I should have ground the ingredients but chopped them finely instead.

I love the tangy, rich taste of this. I used barramundi fillet but am thinking of using snapper next time-a fish which is firmer.

This year, it's my aim to master the art of making curries. While I am not quite there yet, this recipe makes me feel proud that I have stepped out of my comfort zone-and resisted using package sauces! woohoO!

Indian Fish Curry (serves 4)
400 grams Barramundi fillet sliced
100 grams of squid sliced
1 tsp salt
6 tbsp of curry powder mixed with 100 ml water
1 tsp mustard seeds
a few slices of tamarind soaked in few tsp of water. strain pulp
250 ml coconut milk
3 brinjals sliced diagnonally
1/2 can of tomatoes or 3 tomatoes quarted

Ingredients to be grounded (or chopped finely)
4-5 chili padi or 25 dried chillies soaked
around 6 shallots chopped
4 stalks of lemongrass


Rub fish with 1 tsp of salt. Set aside.

Heat some oil in wok or pan. Fry grounded or finely chopped ingredients. Then add curry powder paste and mustard seeds. Fry till fragrant. If mixture appears dry, add some tamarind liquid.

Add curry leaves. Fry for 3-5 more minutes before adding the rest of the tamarind liquid and coconut milk.

When it starts to boil, add the brinjals. Simmer for around 10 minutes. Then add fish, salt and tomatoes. Cook till fish is done. Serve with rice.