Easy fish curry

Easy Fish Curry

  • 400 grams fish (Cut into pieces, around 2 inches. If using fish fillet, prefer firm fish fillet, so the meat won't fall apart.)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon chopped coriander
  • 2 cups coconut milk or fresh milk
  • 1 cup water
  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 red chili, remove seed and chopped
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • 1 tablespoon brown sugar
  • 3 okra, cut into around 2 inches
  • 1 eggplant, cut into chunks
  • 150 grams long bean, cut into 3 inches
Fish curry has strong flavors and smooth gravy. Fish fillet or fish are cut into pieces, cook with spices and vegetables. Eggplant, long bean, tomato and okra always cook with fish curry in one pot. Serve it with rice, rice noodles or bread. Fish curry is a good meal with no other dishes needed.
  • Heat oil in a wok or saucepan. Add onion, saute till soft. 
  • Add garlic, ginger and chili. Saute till fragrant.
  • Add curry powder, turmeric powder and brown sugar, stir and saute till smell good, approximately 1 – 2 minutes.
  • Add water and coconut milk or fresh milk, stir and bring to a simmer. Add okra, eggplant and long bean. Keep simmering for 5 minutes.
  • Add fish, lid on. Simmer for another 10 minutes or until the fish are just cooked.
  • Season with salt, add lime juice and coriander. Stir and make sure everything is cooked and until the desired softness. (* I like vegetables tender, but some people like it crunchy.)
  • Serve warm with rice or bread.