Food & Wine
Malaysian fish curry
This delicious, Malaysian-style fish curry is delicious and better still, easy. Serve with steamed rice, a simple salad and perhaps even a side of roti!
Serves: Two
Ingredients:
- 2 tablespoons canola oil
- 2 medium onions, finely chopped
- 2-3 cloves garlic, crushed, peeled and chopped
- 1-2 tablespoons finely chopped or grated ginger
- 2 teaspoons curry powder
- 1 tablespoon tomato paste
- 1/2 - 3/4 cup water
- 3/4 cup coconut cream
- 1/2-1 tsp salt
- 500g firm fish fillets (snapper, ling etc.)
- 3-4 tablespoon chopped coriander
Method:
- Heat the oil in a large, lidded and preferably non-stick pan, then add the onion and garlic and cook over a medium-high heat, stirring occasionally, until the onion begins to brown.
- Stir in the chopped or grated ginger and cook for 1-2 minutes longer.
- Add the curry powder and cook, stirring continuously for another minute, then add the tomato paste, 1/2 cup of water, the coconut cream and salt to taste. Stir until well mixed.
- Allow the sauce to come to the boil while you cut the fish into 2-3cm cubes.
- Gently stir the fish into the sauce, then cover the pan and cook for 2-3 minutes, or until the fish is just cooked through, adding the extra 1/4 cup of water if the mixture looks too dry.
- Sprinkle in the coriander, reserving a little for garnishing, then serve over steamed rice, accompanied with roti (or naan) and a simple salad.
Written by Alison and Simon Holst. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Chicken, mushroom and macadamia stir-fry
Lamb, tomato and spinach curry