Fish Curry

A traditional and iconic Malaysian dish featuring catfish cooked in a pungent and flavorful fermented durian sauce, spiced with chilies and aromatics. This classic preparation highlights the unique taste of tempoyak.

Patin fish (catfish) · Tempoyak (fermented durian) · Red chilies · Bird's eye chilies

A quicker version of the classic Gulai Tempoyak Ikan Patin, using pre-ground spices and fewer aromatics for a faster preparation time while retaining the signature fermented durian flavor.

Catfish (Ikan Patin) · Tempoyak (fermented durian paste) · Coconut milk (canned) · Shallots

A Nyonya-style fish curry featuring a more complex and tangy flavor profile, often incorporating ingredients like candlenuts and dried shrimp for depth, and a touch of sourness from tamarind.

Mackerel (Ikan Tenggiri) · Coconut milk · Shallots · Garlic

A simplified version of Kari Ikan Tenggiri, this recipe uses pre-made curry paste and fewer aromatics for a quicker, weeknight-friendly meal without sacrificing too much authentic flavor.

Mackerel (Ikan Tenggiri) · Coconut milk · Malaysian Fish Curry Paste · Vegetable oil

A rich and aromatic traditional Malaysian curry featuring tender mackerel (ikan tenggiri) simmered in a complex spice paste and coconut milk. This classic version emphasizes authentic flavors and textures.

Mackerel (Ikan Tenggiri) · Coconut milk · Shallots · Garlic