Malaysian Indian (Mamak style) Curry Fish Recipe (Salmon fish head & Cod fillet)


This is my first attempt to imitate mamak style fish head curry. What I like about this is it has a perfect blend of sourish, sweetish and spiciness. The other thing is that the whole recipe takes less than 30 minutes to cook (excluding preparation time but overall it takes less than 45 minutes).

Recipe:
(Adapted from recipe on Baba's Fish Curry Powder packaging)
Sunflower Oil
4g Jintan Putih (Cumin)
4g Jintan Manis (Fennel)
2g Halba (fenugreek)
50g red onion
50g garlic (minced)
3 vine tomatoes (quartered)
200g brinjal (sliced)
85g Baba's fish curry powder
500g water
Tamarind Juice (80g tamarind + 400g water)
1 lime juice
18g salt
1 tbsp sugar
500g fish
  1. Stir fry cumin, fennel and fenugreek till fragrant
  2. Add onion, garlic, tomatoes, and brinjal. Stir fry for 5 minutes
  3. Add in tamarind juice, lime, water, curry powder and salt. Let it boil for 10 minutes
  4. Lower the heat. Add in fish. Cook for 5 minutes (or till cook)
  5. Season with salt and sugar (if needed).

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