• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 500g firm white fish (jenahak, tenggiri papan, kurau, etc.)
  • 1 lime, juice
  • 1 teaspoon fenugreek (halba)
  • 1 big onion, chopped
  • 2 sprigs curry leaves
  • 2 stalks lemongrass, bruised
  • 3 green chillies
  • 2 tablespoons unroasted Sri Lankan curry powder*
  • 1/2 teaspoon turmeric powder
  • 2 1/2 cups thin coconut milk
  • 2 medium tomatoes, diced
  • 2 teaspoons salt, or to taste
  • 1/2 cup thick coconut milk
  • * Substitute with korma blend


  1. Cut fish into 2cm chunks and wash with water to which lime juice has been added. Set aside.
  2. Heat up 2 tablespoons oil in a claypot to saute fenugreek, onion, curry leaves, lemongrass and green chillies for 2 minutes.
  3. Add the rest of the ingredients except thick coconut milk and fish. Bring mixture to a boil.
  4. Add the fish and simmer until the fish is cooked. Add the thick coconut milk, and bring it to a boil again. Take off the fire immediately.
  5. For more food and wine stories and recipes, pick up the latest issue of [Flavours (Sept - Oct 2003)], Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *