Fish Curry (Espada Fish)
  • 1 large espada fish, cut into ⅔-inch pieces
  • 4 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 potato, cut into chunks
  • 1 carrot, cut into chunks
  • 1 bell pepper, cut into strips
  • 1 small pack coco mama (coconut milk)
  • or 1 cup coconut milk (kakang gata)
  • 1 tbsp curry powder
  • ½ cup water
  • patis to taste
  1. Heat oil in a pan and fry the espada fish until cooked. Set aside.
  2. Next, fry the potatoes and carrots, set aside.
  3. Remove excess oil from the pan and sauté garlic and onion until translucent.
  4. Pour the coconut milk and water. Add curry powder and mix well.
  5. Add potatoes and carrots.Simmer for 1 minute.
  6. Add fish sauce to taste
  7. Add back the fish and bell pepper. Mix well and simmer for 30 seconds and then turn off heat.
  8. Serve with steamed rice.
Recipe by The Peach Kitchen at