Fish Curry with Okra and Eggplant

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There is no need to grind or make a spice paste in this quick and easy one-pot Fish Curry with Okra and Eggplant. Just as tasty and delicious.

There is no need to grind or make a spice paste in this quick and easy one-pot Fish Curry with Okra and Eggplant. Just as tasty and delicious. | RotiNRice.com

Malaysians love their curries and there is a myriad of curries to suit every taste bud. Today’s Fish Curry with Okra and Eggplant is another classic simplified for the busy cook. There is no need to drag out the blender to grind or make a spice paste. Simply chop up the ingredients with the knife on the chopping board and you are ready to cook. From start to finish, it takes only about 35 minutes to prepare.

Fish curries can be served with plain steamed rice or Indian flat breads. It is super delicious eaten with Roti Canai a.k.a. roti pratha, a very popular breakfast in Malaysia. Just the thought makes me crave for it…YUM!

Crispy and fluffy homemade Roti Canai (Roti Paratha) with step-by-step instructions. Delicious eaten with dhal and chicken curry. | RotiNRice.com

There are many versions of fish curries and they are often made with vegetables. Okra (ladies fingers), eggplants (brinjals), and tomatoes are the favorites. Ro-Ri San recently brought home a few different varieties of eggplants from the farmers market. The mini white eggplants were so pretty and are the perfect size for curries. These are not as easily available and so you may want to use either the long Asian eggplants, Thai round and green eggplants, or the Indian oval eggplants. They would all work.

There is no need to grind or make a spice paste in this quick and easy one-pot Fish Curry with Okra and Eggplant. Just as tasty and delicious. | RotiNRice.com

 

There is no need to grind or make a spice paste in this quick and easy one-pot Fish Curry with Okra and Eggplant. Just as tasty and delicious. | RotiNRice.com Fish curry powder is preferred when making fish curry. It has less spices as compared to meat curry powder with fenugreek as an essential spice in the mix. The result is a sharper and brighter taste more suited for fish than chicken or beef curries. However, if you cannot find fish curry powder, please use whatever kind of curry powder you have on hand and add some tomatoes to the curry.

As for the fish, Spanish mackerel steaks is the norm. Unfortunately, that is not easily available here. They are only found frozen at the Asian markets. I prefer to use fresh fish I can find here and salmon is the most common and easily available. The white fish like tilapia and cod tend to release a lot of water into the curry, hence diluting it. Also, they flake or break up easily instead of remaining in chunks. Some people find salmon “fishy” but since curry has a strong flavor, I think it is just fine. Do give it a try.

There is no need to grind or make a spice paste in this quick and easy one-pot Fish Curry with Okra and Eggplant. Just as tasty and delicious. | RotiNRice.com
There is no need to grind or make a spice paste in this quick and easy one-pot Fish Curry with Okra and Eggplant. Just as tasty and delicious. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎

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