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Malaysian Fish Curry

Serves 4


  • 4 salmon steaks (6 ounces each)
  • 1 tablespoon ghee, or olive oil
  • 8 curry leaves
  • 1 cup diced onions
  • 2 Serrano chilies, de-seeded and diced
  • 2 cups diced tomatoes
  • 2 Japanese eggplants, cut into 3-inch lengths
  • 12 okras, remove tips and stems
  • 3 tablespoons fish curry powder
  • 2 cups warm water
  • 1 to 2 tablespoons coconut vinegar
  • Salt to taste


  1. Heat the oil, add the curry leaves and fry until they crackle. Add the onions and cook until soft. Add the tomatoes, all the remaining vegetables and the curry powder. Stir to avoid sticking and cook for 2 minutes.
  2. Add 2 cups of warm water and stir well to mix. Add vinegar and salt. Bring to a boil then lower and simmer for 20 minutes until the vegetables are almost done.
  3. Gently add the fish steaks. Bring to a simmer again and cook for 15 minutes. Remove the pan from heat and let the curry rest for 5 minutes.

Serve with steamed basmati rice and sliced cucumbers.


Bio: Chindi Varadarajulu

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