Malaysian Fish Curry (for Prata or Rice)

Malaysian Fish Curry (for Prata or Rice)

Malaysian cuisine is based on traditional practices, to this day, however, they do reflect the multi-ethnic makeup of its population. The country’s cuisine has been shaped by historical migration, colonial rule, and foreign influence a lot. The three largest ethnic groups that make up the Malaysian population are Malay, Chinese, and Indian – and all three have had a good historical influence over the evolution of the ‘Malaysian Curry’.

What is Curry? Curry refers to the gravy-like consistency, and contrary to popular belief it is not always hot and spicy. Curry powder was derived out of necessity when Britishers colonized, many regions. It is catered to the Western palate so that they can create their newfound tastes back at home. You won’t find that taste in any Malaysian or Indian form of traditional curry.

What is Malaysian Curry? Over time, the concept of Curry powder grew in the east as well. Catered to the Malaysian taste, there are several types. Typically, Malaysian curries are dominated by savory combined, with sweet notes.  Belachan (shrimp paste) is also added to add umami. The Malaysian- Indian style Fish Curry or Curry-Ikan(Mamak style), however, is more robust with spice.. sour notes, dominating, and usually not sweet.  This type of curry is very popular with Roti Prata(Roti Canai) here in Malaysia and Singapore.

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Malaysian Fish Curry (for Prata or Rice)

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Recipe Name: Malaysian Fish Curry (for Prata or Rice)  Recipe Type: Fish ‘ Seaffod/ Curry/ Malaysian Author: Shana @ RecipesareSimple Prep time:   10 min Cook time: 20 min Total time:  30 min

Watch the Video or click to read Complete Recipe – Below. 

How to make Malaysian Fish Curry (for Prata or Rice) – Recipe at a glance:

• Soak Tamarind.
• Clean fish.
• Slice ingredients.
• Prepare fresh paste.
• Prepare spice paste.
• Saute ingredients in oil as specified, adding the tamarind water and spice paste.
• Add coconut milk and fish.
• Cook and season.

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Ingredients:

• 350 gms- 400 gms fish pieces (I use skinless, boneless Kingfish here)
• 1 lime-sized piece of tamarind pulp
• 1 medium-sized red onion, sliced
• 1 large-sized tomato(ripe and plump), sliced
• 8 shallots, peeled
• 3 large cloves of garlic
• A handful of fresh curry leaves
• 4-5 Tbsp Malaysian-style fish curry powder (see my recipe for homemade fish curry powder)
• 5 Tbsp plus 1 tsp Sunflower oil
• 1/2 cup coconut milk (do not use more ) – should be at room temperature
• 1/4-1/2 tsp mustard seeds
• Pinch fenugreek seeds
• 1 tsp salt

ENGLISH Recipe Video is available on the Recipe page⇑. Below is the Malayalam version⇓.

Key Ingredients: Fish, Spices, Onion, Shallots, Garlic, Tomato, Tamarind, Coconut Milk, Curry leaves Oil, Salt.