Fish and Rambutan Curry

400g garoupa fish slices

  (about 200g each piece)
1520 unripe rambutans
2 green chilies,

  halved and seeded
34 tbsp oil

(A) ground and combined
15 shallots
3 cloves garlic
3cm piece galangal
6 candlenuts
3cm piece fresh turmeric
6 dried red chilies
45 fresh red chilies
3 bird chilies
2 tbsp fish curry powder

(B) Spices
3/4 tsp mustard seeds
2cm piece cinnamon stick
1 star anise
4 cloves
2 stalks lemon grass, smashed
2 cups water

1/21 tsp salt or to taste
1/2 tsp sugar
1 tbsp lime juice
1 tbsp concentrated chicken stock


Rub a little salt on the fish slices and deep-fry until lightly golden and crispy. Remove and set aside.

Heat oil and fry mustard seeds until they start to pop. Add in the rest of (B) and mix in (A). Fry until oil rises and separates.

Add rambutans and green chilies and continue to fry until everything is well combined. Add in water gradually and bring to a boil. Add in the pre-fried fish and allow to simmer until gravy thickens. Add seasoning to taste and dish out to serve hot.

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