Malaysian Fish Curry

Cook Time 25 minutes

Servings 4-6


2 tbsp vegetable oil
1 tbsp black mustard seeds
½ tsp fenugreek
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp cardamom pods, cracked
Small bunch of curry leaves
2 shallots, thinly sliced
2 cloves of garlic, minced
6 tbsp Malaysian curry powder, mixed with some water into a slurry
2-3 firm white fish fillets (e.g. snapper, blue grenadier, trevalla), skin on, cut into large chunks
2 cups of water
1 tomato, quartered
6-8 okras
Juice of 1 lime
Salt to taste


Pour the oil into a wok over medium heat. Add in the mustard seeds, fenugreek, fennel seeds, cumin seeds and cardamom pods for 30 seconds or until they start to pop. Add in the curry leaves. Be careful as this will start to splatter a little in the oil. Immediately add in the garlic and shallots and saute for 1 minute, then add in the curry powder slurry. 

Salt the fish lightly and add it to the wok with the water and tomato and let simmer for 10 minutes. Add the okra and cook until softened. This should take a further 5-6 minutes.

Add in the lime juice and salt to taste. Serve with some steamed white rice.


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Malaysian Chicken Curry