Easy Penang Curry Fish Recipe - My All Time Favorite Recipe!

This curry fish recipe has a lot of South Indian flavor - it's a little bit salty and starchy, and the soup has got a lot of flavour going for it. It's got just the right blend of spices for an all-authentic Malaysian-style fish curry. This is one of the most sought-after dishes by Malaysian curry lovers.

Just like when you're using any Khimyan curry paste in your favourite recipes, it's all about options: you can make changes to the recipe to suit your needs. If you want to sink your teeth into a nice, fresh fish head, all you have to do is add one to the recipe, creating a dish that's perfect for your craving.

If fresh squid or shell fish is more your thing, then add them to this recipe. Adding shell fish to this recipe will add a hint of sweetness to the finished dish.

Here an interesting tid-bit: some of the local old folk love to use leftover fish curry as a dip for their toast, similar to how people enjoy toasted baguette slices with savory dip. These old folk tell me they enjoy this snack because the flavors in a good fish head curry intensify overnight. If you're interested enough to try this, you can keep some leftover fish head curry overnight in the fridge and reheat it the next day to see the difference in taste!

If you need a quick bite-and-go, I've found a quick way to satisfy that curry fish craving. Instead of using the flavoring provided with your instant noodles, just use our Khimyan Fish & Curry paste. Just add 2 spoonfuls of paste into the instant noodle cup, some sausage and ham slices, then just add boiling water. Presto! I also love mixing it up a little so sometimes I'll enjoy my fish curry with pasta.

This Penang Curry Fish recipe serves 4


Preparation:
• 600gm white fish

• 6 prawns

• 6 lady fingers/okra, sliced

• 1 eggplant/aubergine, sliced

• 1 tomato, sliced

• 1 onion, sliced

• 80 ml coconut milk or fresh milk

• 400 ml water

• 1 packet Khimyan brand Fish & Prawn Curry Paste


Instructions
1. Boil 400 ml water in a pot, then pour in the contents of the packet of Khimyan brand Fish & Prawn Curry Paste. Stir for 1 minute to mix well.

2. Add the fish, prawns, lady finger, eggplants and tomato, and let it cook for about 7 minutes. (you may add the 80ml coconut milk or fresh milk at this stage as well).

3. Sprinkle the sliced onions on top and serve with rice.