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Culinary History Fish Curry or Seafood Curry With Okra
Culinary History Fish Curry or Seafood Curry With Okra
Culinary History Fish Curry or Seafood Curry With Okra
Fish curry or seafood curry with okra is one of the most widely eaten curries amongst the
Malaysian people. Adding okra to the curry makes the dish somewhat different, imparting a
pleasant aroma to the curry.
Recipe (Serves 4)
Ingredients:
Red or Black Snapper 1 no
Whole cleaned and filleted 650 - 800 gm
Tiger Prawns 300 gm
Scallops 160 gm
Shallot (thinly sliced) 80 gm
Garlic (thinly sliced) 40 gm
Fresh Young Ginger (thinly sliced) 30 gm
Tomatoes 2 no
Fish Curry Powder 250 gm
Method
1. Heat up oil in a pot and fry the shallot, garlic, curry leaves and mixed spices
for about 1 minute. Add the pounded ginger, tomato paste, fish curry powder and fry
until fragrant.
2. Add the tamarind juice and coconut milk, before bringing it to a boil.
3. Add the fish steaks, tiger prawn, scallop, okra (ladies fingers), eggplant and
tomato.
4. Simmer for another 8 minutes. Add salt and pepper to taste.