Malaysian fish curry

Malaysian fish curry


The ingredient of Malaysian fish curry

  1. 4 small eschalots, halved
  2. 3 garlic cloves
  3. 3cm piece galangal or ginger, peeled, finely grated
  4. 2 teaspoons shrimp paste or 4-5 large anchovy fillets
  5. 1/4 cup (60ml) canola oil or sunflower oil
  6. 4 small red chillies, seeds removed, roughly chopped
  7. 20 fresh curry leaves, plus extra to serve
  8. 1 1/2 teaspoons sweet paprika
  9. 1/2 teaspoon ground turmeric
  10. 270ml can coconut milk
  11. 1 1/2 tablespoons tamarind concentrate
  12. 2 lemongrass stems, outer leaves discarded, bruised with back of a knife, cut into 4cm lengths
  13. 800g skinless and boneless bream fillets (or flathead, ling or snapper fillets), cut into 4cm pieces
  14. 1 teaspoon raw sugar, or to taste
  15. Roti, to serve

The instruction how to make Malaysian fish curry

  1. Process eschalots, garlic, galangal, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
  2. Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste.
  3. Serve scattered with extra curry leaves, with roti canai to dip in sauce.

Nutritions of Malaysian fish curry

fatContent: 334.6 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 26 grams protein

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