Seafood Curry (Malaysian Indian-Style)

Originally from southern India, it has subsequently been adapted to suit Malaysian tastes.

Because there are so many excellent curry pastes available in Malaysia, I rarely prepare my own from scratch.

Various curry pastes can be found at any market or retailer; they are often sold in little plastic bags. To make authentic Malaysian Indian-style curries, you need to add meat or seafood to the curry mixture.

On the other hand, this seafood curry was made using a paste I had brought back from my native country.

Some of the secret elements for a great pot of Indian-style curries may be found in the paste: cardamons, cloves, mustard seeds, and curry leaves.

If you’re reading this from the United States, you’re probably more familiar with the curries served at Thai or Indian restaurants. The curries of Malaysia are significantly distinct from those of other countries.

When it comes to Malaysian curries, coconut milk is used carefully to enhance the flavors of the spices but not overwhelm them.

Also, there is no added sugar or fish sauce, allowing you to enjoy the natural tastes of the meat, poultry, fish, or any seafood you are cooking. Additionally, the amount of spices in Malaysian curries is higher, resulting in a spicier curry.

Malaysian curries differ from Indian curries in that they do not contain yogurt. Originally from southern India, it has been adapted to fit the Malaysian palate.

Anyway, I always bring back a ton of these curry pastes whenever I visit my family in Penang. For a few months, they can be stored in the refrigerator. Comment or email me if you’d want to know more about the brands I adore.


What is the average number of calories in one serving?

  • Each serving of this recipe contains only 150 calories.

With this recipe, what are its complementary dishes?

Other Malaysian cuisines can be paired with this dish. I offer the following recipes for a Malaysian feast and a simple midweek dinner.



  • 2 tablespoons coconut milk
  • 6 squids
  • 2 shallots, peeled and sliced
  • 1 tbsp. Tamarind pulp, soaked in 4 tbsp. water, and extract the juice
  • 6 scallops
  • 1 pack seafood curry paste
  • 6 large prawns
  • 1 tomato, cut into wedges
  • 1 tablespoon oil
  • Salt to taste
  • 1 1/2 cups water
  • 1/2 lb. (0.2 kg) sea bass filet, cut into small cubes/pieces
  • 1 sprig curry leaves, optional


  1. Sauté the shallots in a pot until they begin to brown. Add the curry paste to the pot and swirl it around for a few seconds before serving. Remove the pan from heat once the 1 1/2 cups of water have come to a boil. Then, add the seafood and cover the pot until it’s done. Add salt and coconut milk to taste. Ensure that the food is served at the correct temperature.
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