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Baba's Malaysian Fish Curry Powder, 250g
- £3.10
- £3.10
- Unit price
- £1.24 per 100g
Orders placed before 11:30am (Mon-Fri) are dispatched on the day of ordering.
Orders placed after 11:30am (Mon-Fri) will be dispatched the following day. Orders over the weekend are dispatched on Mondays.
Baba's Fish Curry Powder is a Malaysian kitchen essential, made by Baba's Products - a family business based in Penang since 1952 and still the name most Malaysians reach for when they want a fish curry that tastes genuinely right. The blend is built around coriander, cumin, fennel and turmeric, with dried chilli for warmth and a careful balance of spices that gives the finished dish its characteristic golden-orange colour and fragrant, rounded heat. This is a powder with real depth - warm rather than aggressive, aromatic rather than one-dimensional.
Slacken it with a little water into a paste, fry it briefly in oil to wake the spices up, then add your fish and a splash of tamarind water for that characteristic sour-savoury edge and coconut milk. Mackerel, salmon steaks, sea bass and prawns all work beautifully; firm white fish holds together especially well. Beyond a classic fish curry, it does excellent things to a quick coconut broth with rice noodles, or used as a spice rub on fish fillets before grilling.
Why we love it:
- Baba's has been making curry powders in Penang since 1952 - this is a recipe with genuine provenance and decades of home-cook trust behind it
- A spice blend designed specifically for fish, which means the balance is right from the start - you're not adapting a generic curry powder
- Warm, fragrant heat rather than face-melting fire; approachable enough for a weeknight, interesting enough to impress
- Produces that distinctive golden-orange colour and the sour-savoury depth that defines a proper Malaysian fish curry
- Gluten-free [please verify on pack] and suitable for pescatarians
How to use:
- For a fish curry for four, mix 3 tablespoons of Baba's Fish Curry Powder with enough water to form a thick paste. Fry in 2 tablespoons of oil over a medium heat for two minutes, then add 400ml of coconut milk, a tablespoon of tamarind paste, and 600g of firm white fish or salmon cut into chunks. Simmer for 8-10 minutes until cooked through.
- Add a handful of okra or aubergine to the pot with the coconut milk for a more substantial one-pan meal.
- Mix a tablespoon of the powder with oil and a pinch of salt and use as a rub on fish fillets or prawns before grilling or baking.
More information:
- Made by Baba's Products, Malaysia - a family company established in 1952 and one of the most trusted names in Malaysian spice blends
- Gluten-free; suitable for vegetarians and vegans
- Store in a cool, dry place. Seal tightly after opening.
- Allergens: None
- Ingredients: Coriander, chilli, cumin, turmeric, fennel, fenugreek, black pepper, white pepper, dhall and rice
Availability:
In Stock
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Frequently Asked Questions
Mixing the powder with a little water before it goes into the pan does two things: the paste is far less likely to catch and burn than dry powder dropped into hot oil, and as the water cooks off, the spices fry rather than steam — which activates their volatile oils and builds a much deeper, more rounded base. The moment to move on is when the paste darkens slightly and the oil begins to separate and rise to the surface, a cue Malaysian cooks call pecah minyak (the oil splits).
Firm fish that hold their shape through cooking work best — in Malaysia, Spanish mackerel (ikan tenggiri) and yellowtail scad (ikan kembung) are the traditional choices, usually bought in steaks with the bone in for extra flavour. In the UK, cod, haddock, monkfish and pollock all work well; monkfish in particular holds up beautifully to the bold spice base. Avoid delicate, flaky fish such as plaice or sole, which are likely to fall apart in the sauce.
No — despite the name, the powder contains only spices: coriander, chilli, cumin, turmeric, fennel, fenugreek, black pepper, white pepper and dhall. The name refers to its intended use, not its ingredients. It is suitable for vegetarians and vegans, and is MSG-free and HALAL certified.
Baba's recommend mixing around 4–5 tablespoons of the powder with enough water to form a thick paste to make a curry for four people. Adjust to taste — more paste gives a deeper, more pungent result; a little less produces a milder sauce. Always fry the paste in oil before adding your liquid to get the best flavour.
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