Malaysian cuisine is a flavorful interplay of contributions from the many ethnic groups, including Arabs, Indians, and Chinese, which call the country home. The sweet and savory Malaysian fish-curries prepared today took shape from the 15th through 19th centuries, owing to spice importation from the Arab world and the arrival of Indian and Chinese workers under British rule. In our interpretation, we marinate locally caught haddock in a proprietary Malaysian curry mix long before it's cooked. The fish is served in an aromatic blend of coconut milk, lemongrass, cumin, galangal, curry leaves, mustard seeds, brimming with antioxidant and antibacterial properties. The dish is rounded out with local vegetables like sugar snap peas and graffiti eggplant for boosts of fiber, vitamin C, vitamin K, and potassium.