Indian Fish Curry

Name: Indian Fish Curry
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Malaysia
Ingredients: 6 fish fillets (750 g/1½ lbs total), rubbed with ½ teaspoon salt and 2 teaspoons turmeric powder; 2 slender Asian eggplants, halved lengthwise, cut into 3 pieces and patted dry; 5 tablespoons oil; 1 teaspoon brown mustard seeds; 1 teaspoon fenugreek seeds; 1 cinnamon stick; 5 cardamom pods, bruised; 7 dried chillies, left whole; 9 shallots, sliced; 4 large onions, sliced; 8 cloves garlic, sliced; 2½ cm (1 in) ginger, sliced; 7 tablespoons fish curry powder; 1 tablespoon chilli powder; 1½ teaspoons turmeric powder; 3 heaped tablespoons tamarind pulp mashed in 1 cup (250 ml) water, squeezed and strained for juice; 5 cups (1¼ litres) water; 7 okras, stalks and tips discarded; 1 large tomato, cut into wedges; 2 sprigs curry leaves; 1 tablespoon sugar; 1 tablespoon salt

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Many Indian fish curries include eggplants and okra, vegetables which seem to have a particular affinity with Indian spices and fish.

Ingredients

6 fish fillets (750 g/1½ lbs total), rubbed with ½ teaspoon

Asia
Malaysia
India
Fish course
Pescatarian
Gluten-free

Method

Deep-fry the fish fillets in hot oil in a wok until golden brown, about 3 minutes. Remove from the heat and set aside to drain. Repeat with the eggplants.
Heat 5 tablespoons of oil in a pot over medium heat and add the mustard seeds. When the seeds pop, add the fenugreek, cinnamon and cardamom, and gently stir-fry for 2 minutes. Then add the dried chillies, shallo