I know it is already Wednesday but it is better late than never right?
This is a popular Indian muslim style fish curry that can be found at every corner of our beautiful country. It is extremely simple to recreate this delicious dish at home especially if you are able to obtain some Malaysian fish curry powder (look for burung nuri brand curry powder for fish). I made this in just under 40 minutes during my afternoon break, just to give you an idea of how easy it is.
Spanish mackeral is the fish of choice and cutlet is preferred rather than fillet, if your are unable to find Spanish mackeral, snapper is a good substitute. With the added eggplant and okras means you can save yourself from making another side dish, just make sure you have plenty of steamed rice or roti to mop up the delicious sauce!
P.S remember to check out my prawn version (kari udang mamak) and if you are after Nyonya fish curry (gulai ikan) please click here.
serves 6 to 8 as part of a Malaysian meal
1 kg of spanish mackeral cutlets
oil for cooking
1 tsp of funegreek seeds (halba)
1 small eggplant, cut into wedges (optional)
2 long green chillies, sliced
2 tomatoes, cut into wedges
1 brown onion, chopped*
6 garlic cloves*
5 cm piece of ginger*
4 tbs of Malaysian fish curry powder (I used burung nuri brand)**
1 tbs of chili powder**
500 ml of coconut milk
500 ml of stock cup stock
2 stalks of curry leaves
4 tbs of tamarind concentrate
Blend ingredients * in the food processor, set aside
Mix ingredients ** with a little water to form a paste, set aside
Blend or chop onion, garlic and ginger and set aside.
Brown eggplant with a little oil until half done and set aside.
Heat up a little more oil in the pan, add funugreek seeds and curry leaves, be careful as the oil might splits, after 30 seconds add the blended ingredients and mix well. Cook the spice mixture on low heat for another 30 to 60 seconds.
Add in the curry paste and mix well. Continue to stir until oil starts to split.
Add coconut milk and stock and let it simmer for 10 minutes before adding the eggplant and tomatoes and green chilies and simmer for 5 minutes.
Add fish cutlets and cook for a further 3 to 5 minutes or until the fish is done. A minute or two before the fish is ready add in the okras and tamarind concentrate. Check for seasonings before serving.
Serve with plenty of steamed rice or some flaky homemade roti canai.
The crazy season has started, we decided a combined Nov/Dec roundup should work better for everyone during the busiest period of the year. I will be hosting the next event, so please send all your entries to me at email@example.com . To find out more about MMM and on how to enter please click here