‘Cap O’ Fish Curry Powder

‘Cap O’ Fish Curry Powder is a staple cooking spice mix found in the pantries of Malaysian homes. It is a 100% Muslim made product with halal certification.

Let’s Make Pan Fried Fish Curry With ‘Cap O’ Fish Curry Powder

Ingredients:

2 To 3 Fish Fillets (Cut Into Square Chunks, Clean, Wash And Pat Dry On A Paper Towel)
3 Teaspoon Tamarind Paste
800 Ml Water
8 Garlic Cloves (For grinding)
3 Shallots (For grinding)
10 Dried Red Chilli (Deseeded And Soaked In Hot Water) (For grinding)
50 G ‘Cap O’ Fish Curry Powder
2 Tablespoon Water
1 Cm Ginger (For grinding)
1 1⁄2 Tablespoon Rice
4 Tablespoon Oil
1⁄2 Tablespoon Mustard Seeds
1 Teaspoon Fenugreek Seeds
1 Curry Leaves Stalk(S)
1 Yellow Onion thinly sliced
1 Aubergine/Egg-Plant (wash and quarter it)
6 Ladies’ Fingers/Okra (wash and leave it whole)
2 Tomatoes (wash and quarter it)
1⁄2 Tablespoon Sugar
1 Tablespoon Salt
Oil
Coriander Leaves For Garnish

Method:

Step 1 of 6

Add some oil to a pan or wok. Pan fry the square fish fillets well on both sides. You are pan-frying so that the fish does not easily dissolve into the curry later. Leave it on a paper towel.

Step 2 of 6

Blend garlic, shallot, ginger and dried chilies (soaked and deseeded). Set aside. Add water to ‘Cap O’ Fish Curry Powder and make into a paste.

Step 3 of 6

In an empty wok heated at medium heat, toast rice until it browns. Pound or blend toasted rice until fine. Set aside

Step 4 of 6

Add 4 tablespoons of oil to the wok where the fish fillets were seared at medium heat. Sauté onions until fragrant before adding curry leaves. Add mustard seeds and fenugreek seeds. Continue sautéing until mustard seeds begin to pop. Add the blended ingredients and ‘Cap O’ Fish Curry Powder paste. When oil begins to separate from the ingredients, add pounded toasted rice and water to the wok. Increase heat to the maximum.

Step 5 of 6

Once curry boils vigorously, add aubergines, ladies’ fingers and tomatoes. Reduce heat to the minimum and let it simmer until vegetables are cooked. It should take about 8 to 10 minutes. Add the tamarind paste, salt and sugar. Continue simmering for the next 10 minutes or until curry thickens. Do a taste test and adjust accordingly.

Step 6 of 6

Add fish fillets into curry and increase the heat to allow it to boil. This would take 1 minute or so as all ingredients are already cooked. Once it boils, switch off the stove. Plate it up in a bowl and garnish with coriander leaves. Serve pan-fry fish curry with steamed white rice.

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