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Malaysian Fish Curry

  • 45minutes
  • 923calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 shallots , quartered

  2. 50 g piece galangal , quartered

  3. 1/2 teaspoon ground turmeric

  4. 1 teaspoon fennel seed

  5. 1 teaspoon ground coriander

  6. 1/4 cup madras curry paste

  7. 2 tablespoons lime juice

  8. 2 garlic cloves , quartered

  9. 2 red Thai chile, quartered

  10. 2 teaspoons sugar

  11. 2 tablespoons oil

  12. 250 ml coconut milk

  13. 400 ml coconut cream

  14. 4 white fish fillets, I used halibut but any is fine

  15. 16 medium green prawns, I allow for 4 per person

  16. 2 tablespoons desiccated coconut

  17. 4 fresh kaffir lime leaves , sliced thinly

Instructions Jump to Ingredients ↑

  1. Blend or process all the spice ingredients to form a smooth paste.

  2. Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.

  3. Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.

  4. To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.

  5. Serve with Jasmine rice or for lower carb version cauliflower.

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