Malaysian Fish Curry
A curry of fish, prawns and coriander, seasoned with galangal and turmeric and simmered on the stove. It's finished with coconut and lime leaves.
45 min · Serves 4 · Medium
Ingredients
Spice paste
Fish
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 1
Blend or process all the spice ingredients to form a smooth paste. 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.
- 2
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.
- 3
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.
- 4
Serve with Jasmine rice or for lower carb version cauliflower.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
