Recipe: Malaysia fish curry

Here's the covergirl from the FROST BITE e-book: an amazing Malaysian fish curry.


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)

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