Want do you normally do with leftover fish?

You see, I had pan-fried salmon leftover and was wondering what I could do with it? I could shred it and make salmon cakes or I could cook fish curry… I chose fish curry! And I will show you how you can whip up a simple and delicious fish curry in under 20 minutes.

I use a readymade curry fish paste and some basic vegetables to make a delicious Seafood Curry paste in under 20 minutes.

My left over pan fried salmon

What you will need:

  • 2 tbsp cooking oil
  • 1/2 onion – sliced
  • 2 x Tomatoes – cut into 4
  • 5-10 okras / ladies fingers (known in Malaysia). I love okras; I added about 10. Wash and remove the head and trim off the tail or you can leave them whole. Entirely up to you.
  • If you have egg plant / brinjal (in Malaysian), you can add that too. For this recipe, I do not have eggplant, so I left it out of the recipe.
  • 2 tbsp coconut milk (optional). I did not add coconut milk for this recipe.
  • 1/2 packet (125g) of the Little Nonya Seafood Curry Paste.


  • Heat the pot/wok/pan and once the pot is heated, add cooking oil
  • Stir fry the onion for 30 seconds until slightly brownish, add curry pastes. (Note my paste is straight from the freezer).

  • Stir the paste for 1 minute, and add half cup water, fish, tomatoes and curry leaves (optional).

  • I would follow by placing the okra on top ofthe fish and tomatoes. *Important – do not submerge the okras into the gravy. Leave them on top for steaming. This is a cheat trick I use to steam the okra.

Cook’s note:

Normally, you steam the okra separately. The reason we steam the okra instead of cooking them in the gravy is because okra tends to get slimy and sticky when you cook it. You avoid that by steaming.

  • Since the fish is already cooked, I only boil the curry for about 10 minutes on low-medium heat. Once the vegetables are cooked, your fish curry is ready.

As for coconut milk, it is optional. I prefer the taste of the spice as opposed to coconut milk, so I left it out. However, if you prefer the creamy texture, do add the coconut milk.

Also, if you prefer more chilli, do add more yourself.

Enjoy this dish and let me know how you go with it.

This is the paste I use:

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