Recipe: Malaysia fish curry

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

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