Nyonya Fish Curry Kapitan 娘惹咖喱鱼

In the previous recipe, I made Nyonya Chicken Curry Kapitan. Last week, I went to Prime Supermarket and bought a whole Batang fish. They fillet the whole fish but cut the tail into pieces as it will be difficult to fillet at the end. So this time, I made some changes and used fish instead of chicken.


For cooking the fish

  1. 6-8 pieces Batang fish
  2. 2 stalks Lemon grass, cut into 3 inches and bruised.
  3. 6-8 pieces Kaffir lime leaves
  4. 1 cup Coconut milk (squeezed from fresh grated coconut)
  5. 1 tbsp Lime juice (squeezed from big or small lime)
  6. Salt to taste

For the paste (see recipe here)

  1. 1 1/2 inch Galangal
  2. 200-250g Fresh red chili (seeded and sliced)
  3. 5 Shallots (sliced)
  4. 1 inch Ginger
  5. 6 Candlenuts (soaked in warm water)
  6. 1/2 inch Fresh turmeric
  7. 1/4 tsp Belacan (fermented shrimp paste)


  1. Blend all the spice ingredients till fine.
  2. Heat up cooking oil in a pan or wok.
  3. Add in the blended spices and stir fry till fragrant, a thin layer of oil should form at the top.
  4. Add lemongrass and lime leaves and continue cooking.
  5. Add fish and cook to 80%.
  6. Add the coconut milk and continue to simmer over low heat for another 15 mins.
  7. Squeeze in the lime juice
  8. Add salt to taste.
  9. Serve.