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Before you jump to Malay Fish Curry recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Massive Advantages For Your Health.
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We hope you got insight from reading it, now let’s go back to malay fish curry recipe. To cook malay fish curry you only need 23 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Malay Fish Curry:
- Get Halba Campur (Thalippu Spice Blend) recipe;
- Prepare 1 Tbsp Mustard Seeds
- You need 1 tsp Fenugreek
- Get 1 tsp Fennel Seeds
- Use 1 tsp Cumin Seeds
- Take 1 tsp Black Gram (Ulunthu)
- Provide Main Ingredients;
- Use 130 g Sea bass fillet (mackerel is good too)
- Provide 2 Tbsp Curry Powder (see Malay Chicken Curry)
- Prepare 1 Tbsp Halba Campur
- Get 20 g Shallots (finely chopped)
- Provide 10 g Garlic (finely chopped)
- You need 20 g Ginger (finely chopped)
- Take 6 curry leaves
- Use 100 g Potatoes (slice)
- Use 100 g Tomatoes (diced)
- Get 2 pc Tamarind slices
- Take 1/2 cup Coconut milk
- Take 1/2 cup Water
- You need 2 tsp Sugar
- Take 1 tsp Salt
- Take 3 Tbsp Cooking Oil
- Provide 1 Stalk Spring Onion (for Garnish)
Steps to make Malay Fish Curry:
- 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.
- 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.
- 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.
- 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)
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