Classic Malaysian Fish & Okra Curry
Transporting yout taste buds to the vibrant markets of Malaysia, where the catch of the day meets the mastery of spice merchants, and okra. Best eaten with jasmine rice or roti (flat bread)
Equipment
- 1 large pot
- 1 Food processor /pestle & mortar
Ingredients
Dry spices (A)
- 5 cloves garlic (sliced)
- 5 small shallots (diced)
- 1 tbsp mustard seeds
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 2 sprigs curry leaves
Main ingredients
- 2 tbsp oil
- 600g fish fillets (any firm fish such as Ling, cod, snapper or leather jacket)
- 600 ml coconut milk
- 10 okras (trim off heads)
- 2 tomatoes (cut into wedges)
Spice Paste (B)
- 5 cloves garlic
- 5 small shallots
- 3 candlenuts or 5 macadamia nuts
- 1 fresh red chilli
- 3 tbsp Malaysian fish curry powder
- 5 leaves kaffir lime leaves
- 2 lemongrass (white parts only, sliced)
Instructions
- Grind the spice paste (B) ingredients in a food processor
- Heat on medium heat, fry the dry spices (A) until fragrant
- Add the spice paste (B), fry until fragrant
- Add the coconut milk, bring to simmer, stirring gently
- Add fish, okra and tomatoes
- Cook for about 5-10 minutes
Notes
In the bustling kitchen of a coastal village, amidst the fragrance of spices dancing in the air, there emerges a culinary hero known as the Classic Malay Fish Curry. With a recipe passed down through generations, this dish embodies the spirit of tradition and the essence of the sea.
Picture tender chunks of fresh fish, lovingly simmered in a golden-hued sauce, rich with the flavors of coconut milk, mustard seeds and turmeric. Each spoonful offers a tantalizing symphony of tastes – the gentle heat of chili peppers, the subtle sweetness of onions, and the citrusy zing of kaffir lime leaves and lemon grass.
Nutrition
Serving: 500gCalories: 519kcalCarbohydrates: 11gProtein: 6gFat: 54gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.04gSodium: 31mgPotassium: 534mgFiber: 1gSugar: 0.3gVitamin A: 71IUVitamin C: 31mgCalcium: 89mgIron: 8mg
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