Malaysian Fish Curry - Fiver Feeds

Malaysian Fish Curry

A great recipe for those of you reluctant to cook fresh fish, this requires no frying of fillets and very little preparation. To save money, we’ve budgeted with frozen mackerel fillets but you can use different fresh fish fillets if you prefer, as long as they are firm and will hold their shape when you cook this Malaysian Fish Curry.


Malaysian Fish Curry

Prep Time:



Serves 4 People


£1.24 per Person



  • Ingredients

    400g Frozen Mackerel Fillets Cut into Large Chunks
    1tbsp Vegetable Oil
    1 Large Onion Finely Chopped
    2 Cloves Garlic Crushed or Finely Chopped
    2-3tbsp Madras Curry Paste
    1tsp Turmeric
    Half a Large Aubergine Diced
    1 Tin Coconut Milk
    2tbsp Lime Juice
    Black Pepper

How to Cook

1. Season the chunks of fish with some salt and put to one side.

2. Heat the oil in a large frying pan and cook the onion with a sprinkling of salt for a couple of minutes.

3. Add the garlic, curry paste and turmeric and cook for a further minute or two, being careful not to let it catch on the bottom of the pan.

4. Pour in the coconut milk and lime juice then bring to the boil.

5. Add the fish and aubergine then simmer for 15 minutes.

6. Serve with rice or in a bowl with some flat breads on the side.

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