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Malaysian Curry Fish

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Malaysian Curry Fish01

Often times I cook curry dishes to beat the cold weather. The hot and spicy taste of curry sauce really helps my body circulation. The fish in such fragrant and spicy curry paste perfectly goes with a bowl of steamed rice. You can use any kind of fish you like or that comes handy to you. To get the best results, choose those fish fillets with firm meat, like snappers. If you like silky texture, basa is also a good choice. Remember to add more vegetables to cook with it, treating yourself with a very healthy and delicious meal.

Malaysian Curry Fish (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 15 mins
Yield: 2 to 3 serves

How To Make Malaysian Curry Fish

  • 200 gm white fish fillet (cod or snapper), chopped in pieces
  • salt, to taste
  • white pepper, to taste
  • 1 onion, roughly chopped
  • 1 tsp minced garlic
  • 1 potato, roughly chopped
  • 1 carrot, roughly chopped
  • 250 ml Ayam curry paste, 1 can
  • 200 ml water
  • 6 tofu puffs
  • 150 gm green beans
  • 300 ml coconut milk
  • 5 medium prawns / shrimps, optional
  • 2 tsp sugar
  • salt, to taste
  • coriander, for garnish
  1. Rinse the fish fillet and wipe dry with paper towels. Season with salt and pepper. Set aside.
  2. Heat oil in a pot over medium heat. Saute onion until slightly softened. Add garlic and cook until aromatic. Make sure not to burn the garlic. Toss in the potato and carrot. Stir to combine.
  3. Pour the curry paste and water. Increase the heat and bring it to a boil. Reduce the heat to medium-low. Cover and simmer until the vegetables turn soft, about 10 minutes.
  4. In the meantime, rinse the prawns. Remove the head, devein and shell, keeping the tails intact. Use a pot of salted boiling water to briefly cook the green beans for about 2 minutes. Drain out and soak the beans in cold water. Drain well again. Set aside. Toss the tofu puffs in the boiling water in order to remove the excess oil. Drain up and set aside.
  5. Add the tofu puffs and green beans in the curry sauce. Cook over high heat. When it boils again, add coconut milk. Bring it to boil. Add the fish and shrimp. Cook until their colours changed into opaque. Season with salt and sugar. Transfer into a serving bowl and garnish with coriander. Serve immediately.
Malaysian Curry Fish02

  • You can substitute with any kinds of fish fillet you like.
  • This brand of curry paste, available at Asian grocers, is quite hot, great for spicy food lovers. If you like less hot, you can add more water or coconut milk to adjust to your liking.


  1. Hi Christine, I just can't resist any curries cooked with tofu puffs added. Nice curry, can have various ingredients in a pot.

    1. Hi Kimmy,
      You're so right. We can pop in different ingredients that are handy to us to make this dish.

  2. It looks and sounds delicious. I have never eaten fish curry. I will definitely try this recipe. Thanks a lot for all your great recipes. Enjoy reading your blog and trying your recipes. Keep up your great work.

    1. Thanks for your feedback. Will do, for sure. Sharing is loving. :)

  3. Hi Christine,
    Can I substitute the coconut milk with something else?

    1. Coconut milk is very unique. It adds much flavour and fragrance to the dish.
      If it's not handy, You can substitute it with coconut cream, yoghurt or simply skip it.

    2. You can subsitute with evaporated milk

      Lannie Loke

    3. You can substitute coconut milk in any curry, with fresh cow's milk. Will not be as thick and rich but it is a healthier version, try it.

  4. I followed your recipe exactly and OH MY GOD it was soooo delicious! Thanks so much for the recipe.
    p.s. I've been making your red wine oxtail stew for a feefew years now...another crowd pleaser!

    1. Very glad that you loved this recipe. Your feedback really made my day. :)