Tangy Fish Curry

Name: Tangy Fish Curry
Cook time: 55 min
Total time: 55 min
Cuisine: Malaysian
Ingredients: 800 g salmon fillet, cut into 4 cm slices; 3 Tbsp vegetable oil; 8 medium ladies’ fingers, stem and narrow tips removed; 2 medium aubergines, quartered and cut into 5 cm lengths; ½ tsp cumin seeds; ½ tsp fennel seeds; ½ tsp fenugreek; ½ tsp mustard seeds; 2 large onions, peeled and thinly sliced; 3 sprigs curry leaves; 2 Tbsp garlic ginger paste; 2 Tbsp dried chilli paste/powder; 2 Tbsp dried chilli paste/powder; 3 Tbsp fish curry powder; 1 tsp turmeric powder; 2-4 medium tomatoes, chopped; 3 cups water; 1 green chilli, finely sliced; 1 tsp sugar (optional); Salt to taste

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
55 min

Appears in

Champur

By Jasvinder Karam

Published 2023

About

This fish curry goes well with dosai, chapati, rice or bread. Salmon fillet is used in this recipe but any firm white fish will do such as sea bass, garoupa, Spanish mackerel (tenggiri) or threadfin (kurau).

Ingredients

Fish

800 g salmon fillet, cut into 4 cm slices
Vegetable oil for drizzling

Asia
Malaysia
Fish course
Pescatarian
Gluten-free

Method

Preparing the Fish

Preheat the oven to 220°C and line a tray with baking paper.
Place the fish on the baking paper and drizzle oil on it.