Recipe of Speedy Malay Fish Curry

Malay Fish Curry Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Hello, I am an excellent cook. Follow my cooking recipes and styles and you might end up as one too.

Here is the best “Malay Fish Curry” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Malay Fish Curry

1. Make ready of Halba Campur (Thalippu Spice Blend) recipe;.
2. Make ready 1 Tbsp of Mustard Seeds.
3. Make ready 1 tsp of Fenugreek.
4. You need 1 tsp of Fennel Seeds.
5. Prepare 1 tsp of Cumin Seeds.
6. Make ready 1 tsp of Black Gram (Ulunthu).
7. Prepare of Main Ingredients;.
8. Take 130 g of Sea bass fillet (mackerel is good too).
9. Take 2 Tbsp of Curry Powder (see Malay Chicken Curry).
10. Prepare 1 Tbsp of Halba Campur.
11. It’s 20 g of Shallots (finely chopped).
12. Make ready 10 g of Garlic (finely chopped).
13. You need 20 g of Ginger (finely chopped).
14. Prepare 6 of curry leaves.
15. It’s 100 g of Potatoes (slice).
16. It’s 100 g of Tomatoes (diced).
17. Make ready 2 pc of Tamarind slices.
18. Take 1/2 cup of Coconut milk.
19. Take 1/2 cup of Water.
20. Prepare 2 tsp of Sugar.
21. Make ready 1 tsp of Salt.
22. Make ready 3 Tbsp of Cooking Oil.
23. It’s 1 Stalk of Spring Onion (for Garnish).

Authentic South African Cape Malay Fish Curry recipe, with easy step-by-step instructions & resources to obtain traditional, often hard to find ingredients.In light of creating memories, this week our dish is Cape Malay Fish Curry which we will be trying our hands to re-create in its distinct South Africa flavour.Given that anything seafood fits right in on the.Curry fish was brought to the Cape from the East when the slave trade was still in operation.

Malay Fish Curry instructions

1. 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..
2. 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..
3. 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..
4. 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).

Rich with spices, and punchy flavours.Rick Stein's evocative cookbook captures the sensational flavours and vibrant atmosphere of the Far East.Place the fish gently in the saucepan and spoon sauce over fish, simmer until fish is cooked.

Today it is an immensely popular Cape Malay dish made by everyone around the world, and not only at Easter.Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.Fish head curry (Malay: kari kepala ikan, Indonesian: kari kepala ikan or gulai kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins.The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants.This is the favorite fish curry dish from the eastern part of India.