Method
- Heat oil. Cook onion 6 minutes.
- Add garlic, ginger, chilies and curry leaves; stir 60 seconds.
- Add ground spices; stir 60 seconds.
- Add tomato wedges; cook 4 minutes. Pour in coconut milk; simmer 5 minutes.
- Add fish, okra, eggplant and salt. Simmer 12 minutes — fish should be just cooked.
- Serve hot with rice or fresh ambuyat alongside.
Common questions
Can Brunei Fish Curry be made ahead?
Brunei Fish Curry is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is Brunei Fish Curry spicy?
Brunei Fish Curry as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Brunei Fish Curry vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Brunei Fish Curry to make at home?
Brunei Fish Curry sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can Brunei Fish Curry be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Brunei fish curry is Brunei everyday cooking ? the dish reflects Brunei fish-and-coconut cuisine, blending Malay, Indian and Chinese culinary influences from across Borneo and the wider region.
