Gourmet RWB Spiced Spanish Mackerel & Tangy Tamarind Curry

Prepare to embark on a culinary journey that celebrates the vibrant soul of Malaysian cuisine with a gourmet touch. This Spanish Mackerel & Tangy Tamarind Curry is a symphony of flavors, meticulously crafted to showcase the exceptional depth and aroma of Rempah Warisan Bernam's premium spices. By layering the robust Rempah Warisan Bernam Fish Curry Powder with the earthy notes of Rempah Warisan Bernam Turmeric Pure, the fiery kick of Rempah Warisan Bernam Pure Chilli Powder, and the aromatic foundation of Rempah Warisan Bernam Coriander Powder and Rempah Warisan Bernam Cumin Powder, we create a rich, complex gravy that perfectly complements the succulent Spanish mackerel. The generous quantities ensure an explosion of authentic taste, promising a truly unforgettable meal that highlights the true essence of Rempah Warisan Bernam.

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Gourmet RWB Spiced Spanish Mackerel & Tangy Tamarind Curry

Yields: 3-4 servings Prep time: 20 minutes Cook time: 30-35 minutes

Ingredients:

For the Fish:

• 500-600g Spanish Mackerel steaks (about 3-4 thick cuts), cleaned
• 1 teaspoon Rempah Warisan Bernam Turmeric Pure
• 1 teaspoon salt

For the Aromatic Spice Paste:

• 3 tablespoons Rempah Warisan Bernam Fish Curry Powder
• 1 tablespoon Rempah Warisan Bernam Turmeric Pure
• 2 tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to your heat preference, 1 tbsp for moderate, 2 tbsp for fiery)
• 2 tablespoons Rempah Warisan Bernam Coriander Powder
• 1 tablespoon Rempah Warisan Bernam Cumin Powder
• ¼ cup warm water (to mix the spices)

For the Curry Base:

• 3-4 tablespoons cooking oil
• 2 large onions, finely sliced or blended to a paste
• 6-8 cloves garlic, minced
• 2-inch ginger, minced
• 2 sprigs curry leaves
• 2-3 green chillies, slit lengthwise (optional, for extra fresh heat)
• 2 medium tomatoes, quartered or roughly chopped
• 4-5 tablespoons tamarind pulp, soaked in ½ cup warm water and squeezed for juice (discard solids)
• 400ml full-fat coconut milk (1 can)
• 1-1.5 cups water or fish stock
• Salt to taste
• 1-2 teaspoons sugar (optional, to balance sourness)

For Garnish:

• Fresh coriander leaves, chopped
• Sliced red chillies (optional)

Instructions:

1. Marinate the Fish: Gently pat the Spanish mackerel steaks dry. In a bowl, rub the fish thoroughly with 1 teaspoon of Rempah Warisan Bernam Turmeric Pure and 1 teaspoon of salt. Set aside to marinate for at least 15 minutes while you prepare the curry base.
2. Prepare the Spice Paste: In a small bowl, combine the Rempah Warisan Bernam Fish Curry Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Coriander Powder, and Rempah Warisan Bernam Cumin Powder with ¼ cup of warm water. Mix well to form a thick, smooth paste. This step helps to bloom the spices and prevent burning.
3. Sauté Aromatics: Heat the cooking oil in a large pot or deep pan over medium heat. Add the sliced onions (or onion paste) and sauté until softened and lightly golden, about 5-7 minutes.
4. Add Ginger, Garlic, and Curry Leaves: Stir in the minced garlic, minced ginger, and curry leaves. If using, add the green chillies now. Sauté for another 2-3 minutes until fragrant.
5. Cook the Spice Paste: Add the prepared spice paste to the pot. Stir continuously and cook for 8-10 minutes over medium-low heat, stirring frequently, until the oil separates from the paste and the mixture is very fragrant. This crucial step develops the deep, rich flavor of the curry.
6. Incorporate Tomatoes & Tamarind: Add the chopped tomatoes to the pot and cook until they soften and begin to break down, about 5 minutes. Pour in the strained tamarind juice and stir well. Bring to a gentle simmer.
7. Build the Gravy: Pour in the water or fish stock and bring the mixture to a boil. Reduce heat to low, then slowly stir in the full-fat coconut milk. Mix thoroughly and bring the curry to a gentle simmer. Do not boil vigorously after adding coconut milk, as it may curdle.
8. Add Fish & Simmer: Carefully place the marinated Spanish mackerel steaks into the simmering curry. Ensure the fish is mostly submerged. Cover the pot and let it gently simmer for 8-12 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish, as it can become tough.
9. Season & Adjust: Taste the curry and season with salt as needed. If desired, add 1-2 teaspoons of sugar to balance the tanginess of the tamarind and tomatoes.
10. Serve: Ladle the Gourmet RWB Spiced Spanish Mackerel & Tangy Tamarind Curry into serving bowls. Garnish generously with fresh coriander leaves and optional sliced red chillies. Serve hot with steamed white rice, roti canai, or freshly baked bread to soak up every last drop of the exquisite gravy.

This recipe features our heritage collection:

Fish Curry Powder

Turmeric Pure

Pure Chilli Powder

Coriander Powder

Cumin Powder