In a Malaysian kitchen, though, a South Indian Fish Curry often takes on a local twist (SOUTH AFRICAN FISH CURRY). Vegetables are added, something not typically done in South India. For this version, eggplant joins the curry. The rest of the ingredients are a mix of common kitchen staples and fresh finds.
Served the Malaysian way, this curry was paired with boiled salted egg, steamed edamame beans, and rice atop banana leaf. A hearty spread with South Indian roots and Malaysian flair.
Ingredients for Fish Curry
For the Fish
3 pieces Indian Mackerel
1/2 tsp ginger paste
½ tsp garlic paste
1 tsp turmeric powder
(Mix these ingredients together)
Other Ingredients
10 small shallots - peeled
½ tbsp black mustard seeds
½ tbsp fenugreek seeds
1 large tomato - sliced
Fish curry powder - to taste
2 eggplants - cut into pieces
Tamarind juice - to taste
2 green chilies - sliced
2 red chilies - sliced
½ cup thick coconut milk
Water, as needed
¼ cup oil
Salt, to taste
How to Make Fish Curry
Heat oil, and add shallots, mustard seeds, and fenugreek seeds.
Once the mustard seeds start to splatter, add tomatoes and fish curry powder.
Quickly to prevent curry powder from burning.
Add brinjal and stir for a minute or two.
Pour in water and let it simmer.
Once simmered, add fish, curry leaves, green chilies, red chilies, and salt.
Stir well, and cook until fish is tender.
Pour in coconut milk, give it a gentle stir, and let it simmer lightly.
Turn off the heat.
