Malaysian Style Fish Curry

My family loves Malaysian Food and I tried this Fish Curry at home....it was a treat with white basmati rice. I have had Chilean Sea Bass cooked this way but one can use any fish and it would still be yummo!!

Malaysian cuisine has a lot in common with Indian so it really appeals to our spice loving palates, but do adapt this curry to your own taste. Star Aniseed adds a sweet licorice kind of flavor! On a cold night there's nothing like a hot meal for the soul.....my soul is a food loving one, open to food from all over the world!! You never know what food I am craving or thinking of and then trying to cook!! Its always Happy food though! Keeps my family guessing!!

For this dish you need-

Fish of your choice              2 big fillets ( can be left whole or cut up)
Coconut Milk                      1 Can
Curry Leaves                       a few
Star Aniseed                        4 pieces
Cloves                                 4 pieces
Cinnamon Stick                  1 small
Dried Bay Leaf                   1 large
Whole Red Chilli                1 large (optional)                                
Red Bell Pepper                  1 medium sliced
Onion                                  1 large sliced
Ginger Garlic paste             1 tsp
Turmeric                             1 tsp
Cumin Powder                    1 tsp
Coriander Powder               1 tsp
Coconut Oil                         2 tbsp to cook in
Sea Salt                                To Taste
Black Pepper                       To Taste
Cilantro                                For garnishing
Cardamom Whole               For garnishing

Optional
Add okra, green beans, spring onions, tomatoes, brocollini to the dish....just depends on what your family likes to eat. Add with sliced onions and let it simmer and cook in the coconut milk.


Heat Coconut oil in a pan and add the bay leaf, whole red chilli, cloves, cinnamon stick ,star aniseed and curry leaves. Add in the sliced onions. Once they are sweating add the ginger garlic paste and stir well to cook the paste. Add the coconut milk, stir and add salt, turmeric, cumin, coriander powders and black pepper. Stir and let simmer. Slowly add the fillets of fish or if you prefer cut up fish thats good too. Reduce heat and let it cook for about ten minutes. Taste the fish for salt and spices, garnish with green cardamom and chopped cilantro. Serve on a bed of white basmati rice. Bon Apetit!