Enjoy!
Susan x
Malaysian fish curry
This is one of my favourite curries and it’s a delicious way to add seafood to your diet. I normally keep a ziplock bag of the curry sauce in the freezer and buy the fish on the day I plan to eat it, but you could buy the fish in advance and freeze it too.
If you want to add some vegetables to the curry: cut green beans into bite-size pieces then simmer them in the curry sauce till just tender. Add the fish and cook for a few more minutes.
1 onion, chopped
2 cloves garlic, crushed
1 tablesp grated fresh ginger
½-1 teasp minced chilli (optional)
1 teasp (5ml) vegetable oil
1 teasp ground coriander
½ teasp each of turmeric, ground fennel and ground cumin
500ml (2 cups) coconut milk
10 curry leaves
Juice of 1 lime
Sea salt and pepper
600-700g (1½ lbs) diced fish (firm white fish. Fresh, never been frozen)
Later:
Steamed jasmine rice
Coriander (cilantro) leaves, to garnish
Lime wedges
Place onion, garlic, ginger and chilli (if using) in the small bowl of a food processor (or use a stick blender) with a little water (1-2 tablesp / 20-40ml) and blitz for 1-2 minutes to form a paste.
Heat vegetable oil in a medium saucepan and add paste. Cook for a few minutes over med-high heat for the onion mixture to soften and the water to evaporate then add the dry spices. Cook for another 2-3 minutes or until very fragrant then add coconut milk, curry leaves and lime juice. Simmer for a couple of minutes then taste for salt and pepper and allow to cool.
Dice the fish into 2-3cm (1 in) cubes and store in a ziplock bag for the freezer (you will add the fish to the curry later).
Freeze: Pour the curry sauce into a ziplock bag or plastic container and freeze
Defrost: On kitchen bench or in the fridge, or in the microwave. (It will look thick and unappetizing when thawed. Don’t panic, it will be fine when reheated)
Cook: Place the curry in a wok or large saucepan and bring to the boil. Add the diced fish and simmer for about 5 mins or until the fish is cooked.
Serve: Serve with jasmine rice and garnish with coriander leaves and lime wedges
Serves: approx 4
