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Malay Fish Curry

Full list of Ingredients
Spice Mixture #1
Spice Mixture #2

Full list of Ingredients

500g fish
10 dry chillies
50 seeds black pepper
1 teaspoon cumin
4 tablespoons coriander
2 teaspoons turmeric
half a teaspoon mustard seed
two thirds teaspoon dill
20 curry leaves
4 cloves garlic
1 large and 2 small onions
5 tablespoons peanut oil and ghee mixed
600ml tamarind water
1 dessertspoon salt, plus more to taste
300ml thick coconut milk

Spice Mixture #1Back to top

1. 10 dry chillies
2. 50 seeds black pepper
3. 1 teaspoon cumin
4. 4 tablespoons coriander
5. 2 teaspoons turmeric
6. 3 cloves garlic
7. onion, 1 large

Spice Mixture #2Back to top

8. half a teaspoon mustard seed
9. two thirds teaspoon dill
10. 1 clove garlic sliced
11. 2 small onions sliced finely
12. 20 curry leaves

MethodBack to top

Use cutlets or fillets of fairly large fish. Snapper is suitable, and the deep frozen packets of snapper fillets will curry well. Mackerel is good.
Roast items 1-4 for 3 or 4 minutes in a dry pan, grind. Add item 5 and make a paste of the mixture with water.
Grate finely or grind items 6 & 7 and add to the above paste.
Fry mixture #2 in 5 tablespoons of hot oil and ghee mixture until the onion is brown.
Add 300ml tamarind water and 1 dessertspoon salt to mixture #1 and pour this all into mixture #2. Cook for 5 minutes, stirring well. Add a further 300ml tamarind water and boil for 5 minutes, stirring.
Add 300ml thick coconut milk and boil for 5 minutes. Then add the fish which has been washed and cut in about 6 pieces. Cook for 10 minutes. Salt to taste and serve.
This dish is of a soupy consistency. It should be definitely yellow, and if the turmeric used is weak in colour, add more.
Serve in a bowl with rice on the side.

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