Salmon Fish Curry


1 cinnamon stick
1 teaspoon mustard seed
1 star anise
4 cloves
1 spring curry leaves
8 tablespoon coconut oil
3 tablespoons fish curry powder
1 tablespoons aniseed powder (jintan manis)
8 small shallots, peeled and sliced thinly
6 cloves garlic (3 sliced thinly and the other 3 kept whole)
1 golf ball size tamarind paste in 6 cups warm water to make tamarind water
300g salmon fillets (or salmon head with some fillets)
8 okra cut into half
1 brinjal cut into large cubes
2 x medium size tomatoes, cut into quarters
Sea salt
My two biggest inspiration for this recipe comes from ONE the person who taught me how to cook a mean fish curry, Aunty Norlin, my best friend's mum and my father, who loves fish curry so much, post eating it I can ask him for anything and it will happen. When I was away in London, I use to get FREE salmon fish heads from my fish monger so this is how I came up with this recipe. I am sharing recipes from my first ever TV show 'Diari Mangkuk Tingkat bersama Ili' I cooked this for the super sweet Nad Zainal. She had 2 servings so it must be good!


1. In a pot, add in coconut oil and turn fire on to medium. Once oil is hot add in cinnamon stick, star anise, mustard seed and curry leaves and fry for 1 minute before adding the sliced shallots and sliced garlic and fry until shallots are brown on the edges
2.Season with a pinch of salt before adding curry powder and aniseed powder and cook on low heat until cooking oil becomes red. This takes about 2 minutes
3.Add in tamarind water and bring to simmer. Season with another pinch of salt
4.Taste curry and adjust if necessary. The taste should reflect a spiced curry, slightly sour and enough salt
5.Once pot is simmering, add in okra, brinjal and return to simmer before adding the fish and quartered tomatoes, season with another pinch of salt before covering the pot and turning off the fire
6.Leave it covered for 10 minutes before serving so the hot curry broth cooks the fish

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