Bridging Arts

Saturday, 2 January 2010

Dry fish curry for four

Starting 2010 in style... our final fish recipe for the time being.
Dry Fish Curry - from Leslie Mitchell, who has very kindly helped to collect all the recipes.
Serves: 4
Source: South East Asian Food by Rosemary Brissenden


1 lb fish cutlets (rock salmon, mackerel, grey mullet, Spanish mackerel, snapper or any salmon)
2 brown onions, finely chopped and the excess moisture squeezed out

½ inch piece of green ginger, smashed and chopped
2 cloves garlic, finely chopped

4 curry leaves
4 fl. oz tamarind water made from a walnut-sized piece of tamarind pulp

2 Tbsp coriander seed

1 Tbsp cumin seed

12 dried hot chillies

1 tsp turmeric

1 tsp peppercorns (black)
1 tsp mustard seed

4 Tbsp vegetable oil
Salt to taste


Grind the coriander, cumin, chillies, turmeric, mustard seed and peppercorns to a powder in a blender (or pestle and mortar).
Heat the oil in a saucepan.
Fry the garlic and onions until golden brown.
Add the ground ingredients and fry until fragrant.
Now add the ginger and curry leaves, salt and tamarind water.
Stir well and allow to boil, then add the fish.
Cover the pan and simmer gently for 5 minutes.
Then stir carefully until the fish is cooked and the gravy is thick, when it is ready to serve.

Leslie says:
This recipe comes from Mrs Wilhelmina Sim of Kuching, who supplies recipes every month for the Women’s Institute Radio Programme in Malaysia.
Delicious with boiled basmati rice. Serve with accompaniments such as small bowls containing: salted peanuts, chopped spring onion, chopped ripe tomatoes, dry roasted desiccated coconut and thinly sliced fried onion. Also good with a green salad.