Malaysian Fish Curry

19 ingredients
5 steps

Ingredients

  • Spice Paste
  • 3 shallots, quartered
  • 50 g piece galangal, quartered
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon fennel seed
  • 1 teaspoon ground coriander
  • 1/4 cup madras curry paste
  • 2 tablespoons lime juice
  • 2 garlic cloves, quartered
  • 2 red Thai chile, quartered
  • 2 teaspoons sugar
  • Fish
  • 2 tablespoons oil
  • 250 ml coconut milk
  • 400 ml coconut cream
  • 4 white fish fillets, I used halibut but any is fine
  • 16 medium green prawns, I allow for 4 per person
  • 2 tablespoons desiccated coconut
  • 4 fresh kaffir lime leaves, sliced thinly (optional)

Directions

  1. 1
    Blend or process all the spice ingredients to form a smooth paste.
  2. 2
    Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.
  3. 3
    Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.
  4. 4
    To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.
  5. 5
    Serve with Jasmine rice or for lower carb version cauliflower.

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