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Malaysian Fish Curry

What's The Big Idea?

Relatively simple curry dish that combines Thai and Malaysian influences with a tasty result!

The secret to a good fish curry is to use a really firm-fleshed fish, and not to cook it for too long, otherwise it tends to fall apart. Serve with rice in a large bowl.

Shopping List

Here's the list of what you need:

  • 2-3 red chillies (increase or reduce to your taste)
  • 5oz shallots, peeled and chopped
  • 2 cloves garlic
  • 2 teaspoons fresh ginger
  • ½ teaspoon ground turmeric
  • 1 teaspoon paprika
  • ½ teaspoon Thai shrimp paste
  • 4 fillets of any firm-fleshed white fish
  • Salt and pepper
  • 4 tablespoons corn oil
  • 1 x 400g tin coconut milk
  • 1½ tablespoons lime juice
  • 2 tablespoons chopped fresh coriander
  • Steamed rice to serve

What To Do

  • Place the red chillies, shallots, garlic, ginger, turmeric, paprika and Thai shrimp paste in a blender
  • Add 4 tablespoons of water and blend into a paste and set aside
  • Season the fish
  • Heat the oil in a wok. Add the fish and fry over a medium heat until browned on both sides
  • Remove the fish from the wok and set aside
  • Add the paste to the wok and fry, stirring regularly, for 5-6 minutes
  • Add 200ml water, a pinch of salt and the lime juice. Stir well and bring to a simmer
  • Cover and simmer gently for 5 minutes, then stir in the coconut milk
  • Slide the fish carefully into the wok, and spoon the sauce over the fish to cover it as much as possible
  • Cover and simmer for 5 minutes or until the fish is cooked through
  • Arrange the rice in the bottom of 4 serving bowls. Carefully place a fish fillet on top of each bowl of rice, then pour over the sauce
  • Sprinkle with fresh coriander and serve

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