15 Flavorful Malaysian Fish and Seafood Curry Recipes to Try

Malaysian fish and seafood curry recipes are a delightful fusion of spices, fresh ingredients, and rich flavors that showcase the country’s vibrant culinary heritage. With a variety of dishes to choose from, these recipes are perfect for both novice cooks and seasoned chefs looking to spice up their meals. Get ready to whip up some mouthwatering curries that celebrate the delicious bounty from the sea!

Penang Assam Laksa

Penang Assam Laksa is a vibrant and tangy noodle soup that captures the essence of Malaysian cuisine. This dish is known for its rich, spicy-sour flavor, which comes from the use of tamarind and a blend of aromatic herbs and spices. The fish used in the broth adds a hearty component, while the fresh vegetables provide a satisfying crunch. It’s a delightful combination that’s both refreshing and filling.

This recipe is relatively simple to make, making it perfect for both seasoned cooks and those new to the kitchen. The steps involve preparing the fish broth, assembling the noodles, and garnishing with fresh herbs and spices. You’ll find that it’s a great way to impress guests or simply treat yourself to a delicious meal at home.

Ingredients

• 400g mackerel or sardines
• 1 liter water
• 2 tablespoons tamarind paste
• 1 tablespoon sugar
• 2 teaspoons salt
• 200g rice noodles
• 1 cucumber, julienned
• 1 red onion, thinly sliced
• Mint leaves, for garnish
• Chili paste, for serving

Instructions

1. Prepare the Fish Broth: In a pot, combine the fish and water. Bring to a boil and simmer for about 20 minutes until the fish is cooked through. Remove the fish and let it cool, then flake the flesh, discarding the bones.
2. Make the Soup: In the same pot, add the tamarind paste, sugar, and salt to the fish broth. Stir well and let it simmer for another 10 minutes.
3. Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
4. Assemble the Dish: In a bowl, place a portion of noodles, top with the flaked fish, cucumber, and onion. Pour the hot tamarind broth over the top.
5. Garnish: Top with mint leaves and serve with chili paste on the side for those who like it spicy.

Sour and Spicy Mackerel Curry

This Sour and Spicy Mackerel Curry is a delightful dish that packs a punch with its tangy flavors and aromatic spices. The combination of fresh mackerel, vibrant vegetables, and a kick of spice makes it a must-try for seafood lovers. It’s a simple recipe that can be whipped up quickly, making it perfect for a weeknight dinner or a cozy weekend meal.

The curry is not only delicious but also offers a burst of color and freshness. With each bite, you’ll experience the perfect balance of sour and spicy, complemented by the richness of coconut milk. Get ready to enjoy a dish that captures the essence of Malaysian cuisine!

Ingredients

• 2 whole mackerel, cleaned and gutted
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 red chilies, sliced (adjust to taste)
• 1 tablespoon tamarind paste
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 cup coconut milk
• 1 cup water
• 1 cup diced tomatoes
• 1 cup diced pumpkin or sweet potato
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a pot over medium heat. Add sliced onions and sauté until translucent.
2. Stir in the garlic, ginger, and red chilies, cooking for another minute until fragrant.
3. Add the tamarind paste, turmeric powder, and chili powder, stirring to combine.
4. Pour in the coconut milk and water, bringing the mixture to a gentle simmer.
5. Add diced tomatoes and pumpkin or sweet potato. Cook until the vegetables are tender.
6. Finally, add the mackerel, ensuring they are submerged in the curry. Cook for about 10-15 minutes until the fish is cooked through.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Yellow Curry Fish with Turmeric

Yellow curry fish with turmeric is a delightful dish that perfectly combines the warm flavors of spices and the freshness of fish. The vibrant yellow hue comes from turmeric, which not only adds color but also a distinctive earthy taste. This curry is known for its creamy texture and aromatic profile, making it a fantastic choice for anyone looking to explore Malaysian cuisine.

This recipe is simple to prepare, even for those new to cooking. Just a few key ingredients and a little patience are all you need to create a comforting meal that’s packed with flavor. Serve it over steamed rice to soak up the rich sauce, and you’ve got a dish that’s sure to impress!

Ingredients

• 500g fish fillets (like snapper or tilapia)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons turmeric powder
• 1 tablespoon curry powder
• 400ml coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 red chili, sliced
• Fresh cilantro, for garnish
• Steamed rice, for serving

Instructions

1. Prepare the Curry Base: In a large pan, heat some oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and grated ginger, cooking for another minute.
2. Add Spices: Stir in the turmeric and curry powder, allowing the spices to bloom for a minute before pouring in the coconut milk. Mix well.
3. Cook the Fish: Gently add the fish fillets to the pan, ensuring they are covered in the curry sauce. Let them simmer for about 10-15 minutes, or until the fish flakes easily with a fork.
4. Season: Add fish sauce and sugar to taste, adjusting the seasoning as needed. Add sliced red chili for a bit of heat.
5. Garnish and Serve: Once cooked, garnish with fresh cilantro and serve hot over steamed rice.

Malay Style Crab Curry

Malay Style Crab Curry is a delightful dish that brings a burst of flavors to your table. The rich, spicy curry is both comforting and satisfying, with each bite offering a taste of the sea. Perfect for gatherings or a cozy dinner, this recipe isn’t complicated and can be made with fresh, easily accessible ingredients.

The combination of crab and aromatic spices creates a warm, inviting dish that is best enjoyed with steamed rice or bread. It’s a fantastic way to explore Malaysian cuisine right from your kitchen!

Ingredients

• 2 lbs fresh crab, cleaned and cut into pieces
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 can (400 ml) coconut milk
• 2 tablespoons tamarind paste
• 1 tablespoon sugar
• Salt to taste
• Fresh coriander, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add onions and sauté until they become translucent.
2. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
3. Add the curry powder and turmeric, stirring well to combine.
4. Pour in the coconut milk and bring to a simmer. Add tamarind paste and sugar, adjusting the seasoning with salt.
5. Carefully add the crab pieces to the pot, ensuring they are well coated in the sauce. Cover and cook for about 15-20 minutes, or until the crab is fully cooked.
6. Garnish with fresh coriander before serving. Enjoy with rice or bread!

Fish Head Curry with Vegetables

Fish Head Curry is a delightful dish from Malaysia that showcases the unique flavors of spices combined with tender fish and fresh vegetables. The dish offers a rich and aromatic experience, with a balance of heat and tanginess that makes it truly satisfying. It’s a wonderful option for those looking to explore something new in their culinary adventures.

Despite its impressive flavor profile, this recipe is relatively simple to prepare. With a few key ingredients and straightforward steps, you can bring a taste of Malaysian cuisine to your table. The combination of fish head with seasonal vegetables creates a hearty, comforting meal that pairs perfectly with steamed rice.

Ingredients

• 1 large fish head (about 1 kg)
• 2 cups of mixed vegetables (such as eggplant, okra, and carrots)
• 2 medium tomatoes, quartered
• 1 onion, finely sliced
• 2 tablespoons curry powder
• 1-2 tablespoons chili paste (adjust to taste)
• 400 ml coconut milk
• 1 tablespoon tamarind paste
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Fish Head: Clean the fish head by removing the gills and any impurities. Rinse under cold water and set aside.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent. Stir in the curry powder and chili paste, cooking for another 2-3 minutes until fragrant.
3. Add the Vegetables: Add the mixed vegetables and tomatoes to the pot, stirring to coat them with the spices. Cook for about 5 minutes until the vegetables start to soften.
4. Incorporate the Fish Head: Gently place the fish head into the pot, followed by the coconut milk and tamarind paste. Season with salt. Bring the mixture to a simmer and let cook for about 15-20 minutes until the fish is cooked through and the flavors are well blended.
5. Serve: Carefully ladle the curry into bowls, topping with fresh cilantro. Serve hot with steamed rice on the side.

Coconut Milk Shrimp Curry

Coconut Milk Shrimp Curry is a delightful dish that captures the essence of Malaysian flavors. The combination of creamy coconut milk and succulent shrimp creates a rich and satisfying meal. With a balance of sweetness and spice, this curry is both comforting and exciting. Plus, it’s straightforward to prepare, making it perfect for weeknight dinners or special occasions.

This dish is all about layers of flavor. Aromatic spices like turmeric and chili give it a warm kick, while fresh herbs add a hint of brightness. Serve it over steaming rice or with warm naan to soak up every drop of the delicious sauce!

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 tablespoon red curry paste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 red chili, sliced
• Fresh cilantro for garnish
• Salt to taste
• Cooked rice, for serving

Instructions

1. In a pot, heat a little oil over medium heat and sauté chopped onion until translucent.
2. Add minced garlic, grated ginger, and red curry paste. Cook for another minute until fragrant.
3. Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
4. Add the shrimp, lime juice, fish sauce, and sliced chili. Cook for 5-7 minutes, or until shrimp are pink and cooked through.
5. Season with salt to taste and garnish with fresh cilantro before serving.
6. Enjoy your curry with cooked rice!

Spicy Malaysian Fish Curry with Tamarind

This Spicy Malaysian Fish Curry with Tamarind is a delightful dish that brings a burst of flavor to your dinner table. The tanginess of tamarind combined with aromatic spices creates a rich and inviting sauce, perfect for soaking into the tender fish. The dish has a balanced heat, making it a true treat for spice lovers.

Not only is this recipe simple to follow, but it also offers a warm, hearty meal that works well for any occasion. Pair it with steamed rice to absorb all the delicious sauce, and you’ve got a meal that’s sure to impress!

Ingredients

• 500g firm white fish (like cod or snapper), cut into chunks
• 2 tablespoons tamarind paste
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2-3 red chilies, sliced (adjust based on spice preference)
• 1 can coconut milk (400ml)
• 2 tablespoons vegetable oil
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• Salt to taste
• Fresh cilantro, for garnish
• Juice of 1 lime
• Steamed rice, for serving

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic, grated ginger, and sliced chilies. Cook for another minute until fragrant.
3. Add the turmeric and cumin powders, stirring well to combine with the onion mixture.
4. Pour in the coconut milk and tamarind paste, mixing until smooth. Bring to a gentle simmer.
5. Add the fish chunks to the sauce and cook for about 10-15 minutes, or until the fish is cooked through and flaky.
6. Season with salt and lime juice. Garnish with fresh cilantro before serving.
7. Serve hot over steamed rice, allowing the flavors to meld beautifully.

Lemongrass and Ginger Squid Curry

This Lemongrass and Ginger Squid Curry is a delightful blend of fresh flavors that transport your taste buds straight to Malaysia. With its fragrant notes of lemongrass and the warm zing of ginger, this dish offers a refreshing yet comforting experience. It’s simple to make, making it perfect for both busy weeknights and casual gatherings.

The squid cooks quickly, absorbing the aromatic spices, while the creamy coconut milk adds a rich texture. This curry is a great way to enjoy seafood with an exotic twist, and it’s sure to impress your family and friends.

Ingredients

• 500g squid, cleaned and sliced
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 stalks lemongrass, smashed and chopped
• 1 red chili, sliced
• 400ml coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic, ginger, lemongrass, and red chili. Cook for another 2-3 minutes until fragrant.
3. Add the sliced squid to the pan and cook for about 2 minutes, just until it starts to turn opaque.
4. Pour in the coconut milk, fish sauce, and sugar. Bring to a gentle simmer and let it cook for another 5 minutes.
5. Adjust seasoning to taste. Remove from heat and garnish with fresh cilantro before serving.

Spicy Lemongrass Prawn Curry

This Spicy Lemongrass Prawn Curry is a delightful dish bursting with vibrant flavors. The combination of fresh prawns, aromatic lemongrass, and a spicy coconut milk base creates a dish that’s both comforting and invigorating. It’s perfect for a cozy dinner or a gathering with friends.

With its bold flavors and creamy texture, this recipe is surprisingly simple to make. You’ll find yourself enjoying the process as much as the delicious outcome!

Ingredients

• 500g prawns, peeled and deveined
• 1 can (400ml) coconut milk
• 2 stalks of lemongrass, chopped
• 2-3 red chilies, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• Fresh coriander, for garnish
• Juice of 1 lime
• Salt, to taste

Instructions

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant.
2. Stir in the lemongrass and red chilies, cooking for another minute.
3. Add the coconut milk, fish sauce, and sugar. Bring to a gentle simmer.
4. Add the prawns, cooking until they turn pink and are cooked through, about 5 minutes.
5. Season with salt and lime juice. Serve garnished with fresh coriander.

Rich Coconut Fish Stew

Rich Coconut Fish Stew is a delightful dish that brings the vibrant flavors of Malaysia into your kitchen. This curry is creamy and aromatic, with a hint of spice that warms the soul. It’s a perfect weeknight meal that’s both comforting and satisfying, yet simple enough for anyone to make.

The combination of fresh fish, tender vegetables, and a luscious coconut sauce creates a rich, hearty experience. Pair it with steamed rice for a complete meal that will impress family and friends alike.

Ingredients

• 500g firm white fish (like snapper or cod)
• 1 can (400ml) coconut milk
• 2 tablespoons red curry paste
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 carrots, sliced
• 1 bell pepper, sliced
• 2-3 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Steamed rice for serving

Instructions

1. Prepare the Base: In a large pot, heat a tablespoon of oil over medium heat. Add the sliced onion, garlic, and ginger. Sauté until fragrant and the onion is translucent.
2. Make the Sauce: Stir in the red curry paste and cook for another minute. Pour in the coconut milk and bring to a gentle simmer.
3. Add the Vegetables: Toss in the sliced carrots and bell peppers. Let them cook for about 5 minutes until they start to soften.
4. Add the Fish: Gently place the fish into the pot along with the kaffir lime leaves. Cover and simmer for 10-15 minutes, until the fish is cooked through.
5. Finish the Dish: Stir in the fish sauce and lime juice. Adjust seasoning to taste. Remove from heat and garnish with fresh cilantro.
6. Serve: Dish out the stew over steamed rice and enjoy!

Fish Curry with Mango and Pineapple

This Fish Curry with Mango and Pineapple is a delightful blend of sweet and savory flavors. The tender fish fillets soak up a rich, aromatic curry sauce that highlights the tropical fruit, making each bite a refreshing experience. It’s simple enough to whip up on a weeknight, yet impressive enough for guests.

The combination of fresh mango and pineapple adds a vibrant twist, balancing the spices beautifully. This dish is perfect served over rice, allowing the sauce to soak in for maximum enjoyment.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 can (400ml) coconut milk
• 300g firm white fish fillets (like cod or snapper)
• 1 ripe mango, peeled and diced
• 1 cup fresh pineapple, diced
• Salt and pepper, to taste
• Cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Add the garlic and ginger; cook for another minute until fragrant. Stir in the curry powder and turmeric.
3. Pour in the coconut milk and bring to a gentle simmer.
4. Add the fish fillets and cook for about 5-7 minutes, or until the fish is cooked through.
5. Gently fold in the diced mango and pineapple, cooking for an additional 2-3 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro, over rice.

Curry Fish Balls in Coconut Gravy

Curry Fish Balls in Coconut Gravy is a delightful Malaysian dish that brings together the rich flavors of fish and aromatic spices. The fish balls are tender and flavorful, cooked perfectly in a creamy coconut gravy that adds a hint of sweetness. This recipe is not only delicious but also simple to prepare, making it a great choice for both weeknight dinners and special occasions.

The combination of spices, along with the creamy texture of coconut milk, creates a comforting dish that warms the heart. Pair it with rice or bread to soak up the delicious gravy, and you have a meal that everyone will love!

Ingredients

• 400g fish fillet (any firm white fish)
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 1/2 teaspoon black pepper
• 1 tablespoon finely chopped cilantro
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 400ml coconut milk
• 2 tablespoons curry powder
• 1 onion, finely chopped
• 2 green chilies, slit
• 1 tablespoon vegetable oil
• Fresh cilantro for garnish

Instructions

1. Prepare the Fish Balls: In a bowl, mix the fish fillet with salt, cornstarch, fish sauce, black pepper, cilantro, ginger, and garlic. Blend until smooth. Shape the mixture into small balls.
2. Cook the Fish Balls: Heat water in a pot and bring it to a gentle boil. Add the fish balls and cook for about 5-7 minutes until they float to the surface. Remove and set aside.
3. Make the Gravy: In a pan, heat the vegetable oil over medium heat. Sauté the chopped onion until translucent. Add the curry powder and stir for a minute before adding the coconut milk. Bring to a simmer.
4. Add the Fish Balls: Gently add the cooked fish balls to the gravy along with the green chilies. Simmer for another 5-10 minutes to allow the flavors to meld.
5. Serve: Garnish with fresh cilantro and serve hot with steamed rice or bread.

Sweet and Spicy Barramundi Curry

This Sweet and Spicy Barramundi Curry is a delightful dish that perfectly balances flavors and offers a satisfying meal for seafood lovers. The rich, aromatic curry sauce is infused with a mix of spices, giving a warm kick while complementing the tender barramundi. It’s not just tasty, but also quite simple to prepare, making it perfect for both weeknight dinners and special occasions.

The combination of sweet coconut milk and spicy chilies creates a symphony of flavors that dances on your palate. Serve it with steamed rice or warm naan to soak up every drop of that luscious sauce. You’ll be amazed at how quickly this dish comes together, making it a go-to recipe in your kitchen!

Ingredients

• 2 barramundi fillets
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon red curry paste
• 1 can (400ml) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, diced
• 1 cup pumpkin, cubed
• Fresh cilantro, for garnish
• Chili peppers, for garnish

Instructions

1. Heat the oil in a large pan over medium heat. Sauté the onion, garlic, and ginger until fragrant and the onion is translucent.
2. Add the red curry paste and cook for another minute, stirring frequently.
3. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
4. Add the diced bell pepper and pumpkin. Bring the mixture to a gentle simmer.
5. Carefully place the barramundi fillets into the sauce. Cover and cook for about 10-12 minutes, or until the fish is cooked through and flakes easily.
6. Garnish with fresh cilantro and sliced chili peppers before serving. Enjoy with rice or naan!

Traditional Nyonya Fish Curry

Traditional Nyonya Fish Curry is a beautiful blend of spices that embodies the essence of Malaysian flavor. This curry is known for its rich, coconut-based sauce that is both aromatic and slightly spicy, making it a comforting dish. It’s not overly complicated to prepare—great for both seasoned cooks and beginners!

This dish typically features fresh fish, often paired with vegetables, all simmered together in a luscious curry sauce. The result is a delightful dish that warms the soul and can easily become a family favorite.

Ingredients

• 500 grams of firm white fish (like snapper or cod)
• 1 can (400 ml) coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2-3 red chilies, sliced (adjust to taste)
• 1 tablespoon tamarind paste
• Salt to taste
• Fresh coriander leaves for garnish
• 1-2 cups of water (as needed)

Instructions

1. Heat vegetable oil in a pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant.
2. Stir in the curry powder and turmeric, cooking for another minute until the spices are well combined.
3. Add the sliced chilies and tamarind paste, mixing thoroughly before pouring in the coconut milk and enough water to reach your desired consistency.
4. Bring the mixture to a gentle simmer, then add the fish pieces. Cook for about 10-15 minutes, or until the fish is cooked through.
5. Season with salt to taste. Garnish with fresh coriander leaves before serving.

Cilantro and Lime Seafood Medley Curry

This vibrant Cilantro and Lime Seafood Medley Curry is a delightful fusion of flavors that brings together the best of the sea. The fresh cilantro and zesty lime juice add a refreshing twist, making each bite a burst of bright, bold taste. It’s a simple dish that’s perfect for any weeknight dinner or a special gathering.

The combination of succulent seafood and aromatic spices creates a comforting yet exciting meal. With just a few ingredients and quick cooking time, you can whip up this delicious curry in no time. Ideal for seafood lovers, this dish is sure to impress!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound fish fillets (like snapper or cod)
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• Juice of 2 limes
• 1 cup fresh cilantro, chopped
• 1 cup bell peppers, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon oil
• Salt and pepper, to taste

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
2. Stir in the red curry paste and cook for another minute before adding the coconut milk.
3. Bring the mixture to a gentle simmer, then add the bell peppers, shrimp, and fish fillets.
4. Cook for about 5-7 minutes until the seafood is tender and cooked through.
5. Stir in the lime juice and fish sauce, adjusting seasoning with salt and pepper.
6. Finally, add the chopped cilantro just before serving for a fresh finish.