• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Ingredient

  • 1 medium-sized black pomfret, cut into big slices (discard the head)1 tsp salt
  • 1 tsp salt
  • 4 to 5 cloves garlic, sliced
  • 2 sprigs curry leaves
  • 1 tsp halba
  • 1 stalk lemon grass, smashed
  • 250ml thin coconut milk
  • 2 tbsp tamarind pulp mixed with 100ml water and squeeze for juice then strained
  • 200g bitter gourd, de-seeded and cut into 3cm slices
  • 100ml thick coconut milk
  • 1 onion, sliced
  • For the spice mix:
  • 1 tbsp turmeric powder
  • 3 tbsp fish curry powder
  • 1 tbsp chilli powder
  • 1 tbsp ground ginger
  • 6 shallots
  • 3 cloves garlic
  • For the seasoning:
  • 1 tsp salt or to taste
  • 1 tsp sugar or to taste
  • 1 tsp ikan bilis stock powder


  1. Season fish with salt and put aside.
  2. Heat 4 tablespoons oil in a saucepan. Sauté garlic, curry leaves, halba and lemongrass till fragrant. Add in spice mix and fry till oil rises.
  3. Pour in thin coconut milk and add tamarind juice. Cook till it reaches a boil. Add bitter gourd pieces and simmer for 4 to 5 minutes. Add in fish slices and simmer until fish is cooked and bitter gourd is just tender.
  4. Pour in thick coconut milk and add onion. Adjust with seasoning to taste, stir to combine and serve hot.

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