Fish Curry is my favorite family dish. Even though we love Fish Curry but I never make it quite often. Maybe because it’s curry and curry knows for its heatiness, but anyway, we still love it.

I love to use Fish head and some fish meat to make Fish Curry. Even before I posted this recipe, I have made tons of Fish curry and every time, I just can’t stop myself from adding another plate of rice. It’s just so good!

And we’re so fortunate lately when there was a new supermarket open around my house. The supermarket sells fresh vegetables, seafood and of course fishes.

Since its opening, we have been buying lots of fresh fish and cook it for our meals; it’s crazy to think that now we will have a variety of fish to eat and I was so so excited about it.

Over the years, I have perfected my Fish Curry recipe and this is the outcome of it. I hope you will enjoy this recipe and don’t forget to click the video for more details steps of how to create this wonderful dish.

Happy Cooking!

Fish Curry Recipe Malaysian Style|Best Fish Curry Recipe|Fish Curry Recipe Coconut Milk

Yield: 6 pax


500G Snapper
2 x Onions, Cut 8 part
5-6 Ladyfingers
2-3 small brinjal, cut into 4 part
3 x red chilies, remove seed.
1 x Tomato, Cut 4,
A handful of curry leaves
1 x blended tomato with water, about 150ml
1 tbsp mustard seed
100ml coconut milk
2 cups of Tamarind Water
5-6 tbsp Cooking oil
Cooking oil for deep frying
Some water when necessary

2x Maggi Anchovies Stock Cubes
1/2 tbsp Sugar
Salt to taste

Part 1:
Season the Snapper with :
2 tbsp Fish Curry Powder
1 tsp salt
1 tbsp tapioca flour
Mix well

Part 2:
Blended Paste:
10 x dried chillies
6 x garlic
10 x shallot

Part 3:
Curry Paste:
5 tbsp Fish Curry Powder
2 tbsp Coriander Powder
2 tbsp Cumin powder
1 tbsp turmeric powder
200ml water
Mix Well


Part 1: Fry the fish (To avoid the fish flesh easily break)

  1. Cut half the fish.
  2. Clean and pat dry the fish.
  3. Cover with Tapioca flour and remove excess flour.
  4. Heat up a pan and add cooking oil to deep fry.
  5. Deep fry for 1-2 mins each side and remove. Put aside.

Part 2:

  1. Blend dried chilies, garlic and shallot until smooth.

Part 3:

  1. Mix the curry paste.

Part 4: Time to combine everything.

  1. Heat up a wok and add 5-6 tbsp cooking oil.
  2. Saute mustard seed and blended paste (Part 2) until fragrant.
  3. Add curry paste ( Part 3) and cook until the oil starts to separate.
  4. Add curry leaves . Give a quick stir.
  5. Add 2 cup of Tamarind water & blended tomato with water.
  6. Add tomato, onions, red chilies, and ladyfingers. Give a quick stir.
  7. Add seasoning.
  8. Add the brinjal and cover the wok. Cook until brinjal and ladyfingers are soften.
  9. At this point you need to test taste, if needed add another with 1 tsp of salt or too thick add some water.
  10. Lower the heat, add the fried fish. Do not push the fish meats to vigorously.
  11. Add coconut milk and bring it to a boil and switch off the heat.

And it’s done!