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Malaysian Fish Curry Recipe

By: Susan Joy

Malaysian curries have such a depth of flavour and are usually more fragrant than spicy hot. My Malaysian Fish Curry has a delicious intense fragrance and has so much flavour, it’s one of my favourite curry dishes.

I’ve packed it with gut-friendly fibre from sweet potato and green beans. If you would like a much hotter curry, sprinkle with organic chilli flakes when serving. I haven’t used a pre-made spice mix as I like to avoid anticaking agents, plus it makes it easier to create and adjust the flavour when adding them individually.


  • 2 – 3 Tbsp coconut oil, divided
  • 1 med onion(s), finely diced
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp tamarind puree/paste, (seedless) <
  • 2 tsp ground turmeric
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp ground cardamom
  • 2 tsp garam masala, or to taste
  • 1/2 tsp ground cloves
  • 1/3 tsp chilli, powder (or to taste)
  • 2 tsp coconut sugar (organic), or 1 tsp maple syrup
  • I med – lge (400g) sweet potato(s), small cubes
  • Juice from 1 sml lime(s)
  • 3 cups (750ml) chicken broth/stock, or vegetable stock
  • 400g can coconut cream, (a thick brand like Ayam)
  • 4 star anise
  • 200g green runner beans, trim and cut into 2.5cm pieces
  • 3/4 – 1 tsp sea salt, and 1/4 tsp pepper (or to taste)
  • 500g – 600g skinless fish fillets, cut into 3-4cm pieces (use a firm white fish like Hoki, Basa or Cod)
  • Garnish with fresh coriander, and chilli flakes (optional)


Heat a large saucepan on medium, add half the coconut oil and the onion. Cook the onion for 2 – 3 minutes to soften then add the garlic and ginger and cook for a further minute.

Spoon in the remaining coconut oil, tamarind, turmeric, cumin, coriander, cardamon, garam marsala, cloves, chilli and coconut sugar. Stir the spices through the onion mixture for 30 – 40 seconds or until fragrant. Add the sweet potato to the pot and stir to coat well in the onion-spice mixture.

Pour in the lime juice, broth and coconut cream and add the star anise. Bring to a simmer and cook uncovered until the sweet potato is just tender approximately 10 – 12 minutes.

Add in the green beans, salt and pepper, and cook for 5 minutes.

Gently place in the fish pieces and cook for 5 – 6 minutes or until the fish is cooked through. Taste your curry and add extra spices if needed.

Serve in individual bowls, garnished with fresh coriander leaves and a sprinkling of chilli flakes if you desire a hotter dish.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied