Recipe: Appetizing Malay Fish Curry

Malay Fish Curry. Kostenlose Lieferung möglich Besondere Unterkünfte Zum Kleinen Preis. Preisgarantie, Keine Buchungsgebühren - Einfach, Schnell Und Sicher This Malaysian Fish Curry (Kari Ikan) is one of the most delicious curries I cook at home. I'm a massive fan of Malaysian and Singaporean food.

Ikan Asam Pedas is a hot and sour, almost soupy, Malay fish curry found in Singapore, Malaysia and Indonesia. When the oil rises up, add in the lady fingers and fish. Meanwhile, heat the oil in a large pan, add the onion, sprinkle with a little salt and fry until it begins to brown. You can cook Malay Fish Curry using 23 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Malay Fish Curry

1. You need of Halba Campur (Thalippu Spice Blend) recipe;.
2. You need 1 Tbsp of Mustard Seeds.
3. Prepare 1 tsp of Fenugreek.
4. It's 1 tsp of Fennel Seeds.
5. Prepare 1 tsp of Cumin Seeds.
6. You need 1 tsp of Black Gram (Ulunthu).
7. You need of Main Ingredients;.
8. You need 130 g of Sea bass fillet (mackerel is good too).
9. You need 2 Tbsp of Curry Powder (see Malay Chicken Curry).
10. You need 1 Tbsp of Halba Campur.
11. You need 20 g of Shallots (finely chopped).
12. You need 10 g of Garlic (finely chopped).
13. It's 20 g of Ginger (finely chopped).
14. Prepare 6 of curry leaves.
15. You need 100 g of Potatoes (slice).
16. It's 100 g of Tomatoes (diced).
17. Prepare 2 pc of Tamarind slices.
18. You need 1/2 cup of Coconut milk.
19. It's 1/2 cup of Water.
20. It's 2 tsp of Sugar.
21. You need 1 tsp of Salt.
22. It's 3 Tbsp of Cooking Oil.
23. Prepare 1 Stalk of Spring Onion (for Garnish).

Mamak-style is from the Indian & Muslim community in Malaysia. In this curry, we used spices like mustard seeds. Add curry leaves, lemongrass, and curry powder. Malaysian Fish Head Curry This is a Malaysian-Chinese style fish head curry, as opposed to the Indian-style which uses fish curry powder, curry leaves, fenugreek and mustard seeds.

Malay Fish Curry step by step

1. In a wok heat cooking oil on high heat. Fry the Halba Campur spice blend until fragrant. Then add the shallots, garlic and ginger and fry these until fragrant. Then add the curry powder and mix well until that is fragrant..
2. Next add the tomatoes and potatoes and fry for 1 minute. After that, add 1/2 cup of water and cover with a lid. Let it stew for 5 minutes while stirring every 1 minute..
3. Next turn down the heat to low heat. Add in the coconut milk, tamarind slices, curry leaves, sugar, salt and then mix well. Add in the fish and cover with lid for 5 minutes. Serve on a plate and garnish with spring onions..
4. COMMENTARY; Black Gram that you use for this is the processed one and it is white in color. The Malay name for it is Halba Putih (White Fenugreek) which is wrong. You can substitute Black Gram with Nigella Seeds (Black Carraway) and this spice blend recipe is called Panch Phoron that is used in Northeast India (Bengal, Nepal).

I think most commercial fish curry powders are meant for Indian style curries, and so I made my own from scratch using ground coriander, chilli and turmeric. Fish curry powder is preferred when making fish curry. It has less spices as compared to meat curry powder with fenugreek as an essential spice in the mix. The result is a sharper and brighter taste more suited for fish than chicken or beef curries. Season the fish with salt and pepper and cut into large bite-size pieces.