Fish Curry

Roti canai with fish curry

When my cousin and her family visit from LA, it is almost a must that the Indian bread paratha or “roti canai” as it is called in Malaysia served with fish curry will be on the menu for breakfast or lunch. This may seem a little unusual to Westerners who are more used to their cereal and milk, or pancakes etc, but for Malaysians who are used to eating coconut rice with “ikan bilis sambal”, or curry noodles, or savory glutinous rice, this is just another normal breakfast.

FISH CURRY
Serves 6 - 8

1 pound white fish, cut into 2” pieces
3 shallots, sliced
3 garlic cloves, peeled and sliced
1” ginger peeled and finely julienned
1 green chili, deseeded and sliced lengthwise
10 curry leaves
½ tbsp black mustard seeds
½ tbsp cumin seeds
1 tsp fenugreek/methi seeds
4 – 6 tbsp fish curry powder
2 cups (about 20) okra/ladies fingers
1 Japanese eggplant, cut into 2” sticks
2 tomatoes, cut into about 6 wedges
1 tbsp tamarind seeds mixed with 1½ cup warm water, soaked and strained
1 cup coconut milk
1 tbsp salt
2 tbsp oil

• Heat oil, fry shallots until lightly brown then add in the garlic, ginger, green chili, curry leaves, mustard seeds, cumin and fenugreek; continue frying for 2 minutes.
• Add curry powder, stir for 30 seconds then add tamarind juice and salt. When this comes to a boil add in the eggplant cook for about 2 minutes then add in the okra and tomatoes, cook for another 2 minutes.
• Lastly add in the fish and coconut milk, cook for about 5 minutes or until fish is cooked through.