Tuesday, August 10, 2010

Yoghurt Fish Curry

I had the most wonderful durian sambal with yellow tail scads and Daddy had his yoghurt fish and squid curry for our dinner two nights ago. As promised here is the post on the fish curry.  Instead of using coconut milk , I used yoghurt and this curry turned out delicious despite the fact that it is a yoghurt curry :p Of course , the curry King  Daddy can tell the difference lol!  Curry with coconut  milk  has a  thicker texture and the taste is richer than yoghurt curry but for me even though the gravy is thinner , but its aroma is the same because I pound the spice paste ...using the mortar and pestle.  Healthier using yoghurt instead of coconut milk  . I don't know about you , but I love to have yoghurt in my dessert , curries and roast :) I am a big fan of yoghurt !

This recipe is taken from Flavour Magazine June-July 2010  issue . I tweaked it a bit by using ray fish and squids instead of mackerel  and brazilian nuts  in place of candlenuts ( coz I ran out of candlenuts )  This is a great fish curry. I sauteed the ground ingredients in a non stick wok, then when it is fragrant , I transfer the sauteed ground ingredients into my precious claypot and continue to simmer the curry under low heat till it is ready for serving. This precious and beautiful claypot can be of dual purpose, it can be used to cook on the stove and then serve at the table at the same time.

pound these ingredients in a mortar and pestle...fresh turmeric,
shallots,garlic,toasted shrimp pastelemongrass, and
dried chilli into a paste, add the brazilian nuts / candlenuts last

the candlenuts or brazilian nuts helps to thicken the curry and gives it a
thicker and richer texture.....I prefer to pound the fresh ingredients myself

 I add the yoghurt last....

I love this yoghurt curry because I know that it is so much healthier
I can take / drink in as much of the gravy and not feel GUILTHY ! :p

I added the squid into the curry coz I was too lazy to think what to cook
with them.......so in they went into the pot of curry :p

Yoghurt Fish Curry ( adapted from Flavour Magazine June-July 2010 issue )

Ingredients :

spice paste :

2 tbsp vegetable oil  * I use grapeseed oil
20 shallots, peeled
2 cloves of garlic, peeled
20 dried chillies, halved, boiled, soaked and drained  (or
160 g dried chilli paste )
4 red chillies, seeded and sliced
25g ginger, peeled and sliced
15 g fresh turmeric ( kunyit) peeled and sliced
40 g galangal ( lengkuas) peeled and sliced
4 lemongrass, sliced
5 candlenuts, rinsed, soaked and drained *  I use brazilian nuts
40 g fish curry powder, dry rosted

6 tbsp vegetable oil * I use grapeseed oil
5 g toasted belachan ( dried shrimp paste ) crumbled
15 g curry leaves, torn
1 tbsp of tomato puree
1 litre of hot water
1 1/2 tsp sea salt
1 tbsp of brown sugar

10 lady's fingers, halved
2 large eggplants, sliced
4 tomatoes, halved
10-15 beancurd puffs * I omitted this
250 g plain or soy milk yoghurt

1 large mackerel, cleaned, cut into 3 cm thick slices
and pan fried until browned on both sides * I use squids and ray fish

Preparation :

Process all the spice paste ingredients to a smpooth paste in a blender * I used the mortar and pestle . Remove and set aside.

heat wok until smoking. Lower heat. Add oil and belachan; stir -fry until fragrant. Add spice paste and curry leaves, stir fry till fragrant. Add in tomato puree, water, salt and sugar. Bring to a boil and simmer for 5 minutes. Add vegetables and beancurd puffs; bring to a boil. Simmer for 10 minutes. Stir in the yoghurt.  Add fish. Bring to a boil. Simmer for 5 minutes. Remove from heat.

* Note : This curry is excellent served hot or cold with multi grain rice, flatbreads, couscous and pasta.

Enjoy !

*        *        *


  1. Elin, adding yogurt wil make the curry taste a bit sourish? cos I ever ate the yogurt curry chicken in India restaurant b4, tasted slightly sourish so I stil prefer curry with coconut/evaporation milk

  2. Sotong is one of my best nyek nyek.. i love to bite them..

  3. This curry is super tempting loh!! With the goodness of yogurt instead of santan, I will drink the gravy! This dish really makes me hungry :P

  4. Healthy curry dish with yoghurt. But oh my gosh.....the list of ingredients is so long! I hope you can cook for me :D

  5. We use low fat evaporated milk in my house in place of coconut milk too...yogurt sounds even healthier now!

  6. Love curry! And that octopus in a curry Ha! Reminds me of "Paul the German Octopus" ... LOL

  7. Oh goodness - this looks as though it is absolutely bursting with flavor. Lovely curry!

  8. I love a good curry, wonderful job. Great addition of the squid. Good idea.

  9. A terrific curry, I love that you make it healthy with yoghurt and the addition of Brazilian nuts is excellent!

  10. Elin, this fish dish look so tasty with the spices in it...very inviting :-)

  11. Yum! I love everything with curry, and I like the idea of yoghurt as well. I try not to use too much cream or coconut milk in my cooking, and often use yoghurt as a healthier alternative.

  12. Yoghurt in curry sounded terrific! A lot of Indians love making their curry with yoghurt. The texture looks fantastic too! Thanks for sharing & enjoy your day.
    Cheers, kristy

  13. I wanna add yoghurt too next time when I cook curry. :P

  14. Elin, I myself prefer curries with either santan or yogurt added. I don't like evaporated milk in my curry at all. Tastes odd with that additional sweetness!!?? I love yogurt in mine not because it's healthier -- because it imparts to the curry that sourish taste that I appreciate. And yours looks good!

  15. Jess....yes, that is the beauty of using yoghurt. The slight sourish taste adds oomph to the hot spicy curry :) So actually it depends on one's taste :) My hubby prefers coconut but I try to reduce his satan intake so substituted with yoghurt :p

    Kathy....:) yummy and healthy!

    Claire...I like it too but have to take care of the Cholesterol level ma :)

    Grace...it is sourish and hot so very appetizing :)

    Mary...yes it is much much healthier...hahaha looks a long list but actually it is not that bad :)

    Quinn...healthier to use yoghurt than evaporated milk. Taste wise it is also better...with a tinge of sourness...perfect for a fish and seafood curry :)

    Angie...you always put a smile on my face...not only your lovely recipe but your lovely comment...haha Poor Paul !

    CC....yesss...lovely curry full of flavors :)

    Lazaro...thanks this is a lovely yoghurt curry :)

    Natasha....yes the brazilian nuts helps to thicken the curry and giving it a smooth texture :)

    Juliana...yes it is :)

    Cooking Gallery...yess...now I will be using more yoghurt than coconut milk :)

    Kristy...yes most indian cooking uses yoghurt in their cooking :) You too have a nice day :)

    Little Inbox...do try with yoghurt ...add candlenuts to thicken the texture of your curry :) Great for fish and seafood curry...the slight tinge of sourness complement it well :)

    Pei-Lin...yoghurt does taste good especially for fish and seafood curry :)


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