Fish Easy Main Asian

Malaysian fish curry

Name: Malaysian fish curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: /asian, /asian recipes
Ingredients: 4 small eschalots, halved; 3 garlic cloves; 3cm piece galangal (see notes) or ginger, peeled, finely grated; 2 teaspoons shrimp paste or 4-5 large anchovy fillets; 1/4 cup (60ml) canola or sunflower oil; 4 small red chillies, seeds removed, roughly chopped; 20 fresh curry leaves (see notes), plus extra to serve; 1 1/2 teaspoons sweet paprika; 1/2 teaspoon ground turmeric; 270ml can coconut milk; 1 1/2 tablespoons tamarind concentrate; 2 lemongrass stems, outer leaves discarded, bruised with back of a knife, cut into 4cm lengths; 800g skinless and boneless bream, flathead, ling or snapper fillets, cut into 4cm pieces; 1 teaspoon raw sugar, or to taste; Roti canai, to serve (see notes)

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by delicious. team

delicious. team

Oct 03, 2015

This delicious and aromatic curry by Kate Tait is made with tender white fish packed with flavour and it's super easy to make.

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

Method

1.

Whiz eschalot, 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.