Malaysian Salmon Fish Curry


4 salmon steaks
4 medium size shallots crushed with 4 garlic cloves
Handful of curry leaves
1 cinnamon stick
1 star anise
1/2 teaspoon of cumin seeds
1/2 teaspoon of funnegreek seed
1/2 teaspoon of mustard seeds
2 tablespoons of assam jawa paste, diluted in water
2 tablespoons of fish curry powder
1 tablespoon of jintan manis powder
Salt to taste
4 ladyfingers, cut into half
2 whole tomatoes, cut into 4
2 tablespoons coconut oil
Here is a recipe for all fish curry lovers out there, except that this recipe will feature a Salmon fish instead as the star of the show. The oil of the Salmon will add a distinct taste to the curry and we love it so much. Try it out guys!


1.In a pot, add in coconut oil, then add in dried seeds, cinnamon sticks, star anise and curry leaves.
2.Add in crushed shallots and garlic and fry until fragrant.
3.Once fragrant, add in curry powder and jintan manis powder with a bit of water to avoid burning for a few minutes.
4.Slowly, add in asam jawa water and some salt to taste.
5.Boil for 5 minutes and place in salmon steaks and vegetables.
6.Count to ten then cover the pot.
7.Then, count to ten again before turning off the fire.
8.Leave for at least 20 minutes before serving.

Salmon Fish Curry is a take on a local Malaysian favorite. This spicy curry is made with tamarind and dried spices. The fattiness of the salmon fish compliments the tamarind curry broth. Ili Sulaiman learnt to make this from her best friends mother Aunty Norlin who said a curry is best cooked the night before and reheated to have the next day. And we agree 100%

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