Malaysian Fish Curry Recipe: a famous curry dish of fish is a Malaysian version of Asian ( Indian and Sri Lankan) fish curry. It is the most delicious dish.
It is a healthy dish. Turmeric is used in this Malaysian-style fish curry which helps to reduce inflammation in the body. It has a large amount of fiber and protein while being low in calories and sodium.
In most fishes, Omega 3 fatty acids are also present in large quantities. Its consumption reduces the risk of heart disease.
- 400-gram skinless and boneless bream fillets (snapper fillets or flathead, ling) 4cm lengths
- 140 ml coconut milk
- 30ml of sunflower oil or canola oil
- 2 small eschalots halved
- 1 tsp shrimp paste (or 4-5 large anchovy fillets)
- 2 garlic cloves
- 10 fresh curry leaves + 1 to serve
- 2 small red chilies (roughly chopped after seeds removed)
- 1/4 tsp ground turmeric
- 3/4 tsp sweet paprika
- 3/4 tbsp tamarind concentrate
- 11/2 cm piece galangal (or ginger, peeled, finely grated)
- 1 lemongrass stem cut into 4cm lengths after outer leaves were discarded, and bruised with back of a knife.
- Raw sugar to taste
- Salt to taste
- Roti canai, to serve
Malaysian Fish Curry Recipe Instructions
- First, to form a paste pound eschalots, galangal, garlic, and shrimp paste in a mortar using a pestle. or process the above items by adding some water to a food processor.
- Then heat oil in a large, deep frypan and after add paste, paprika, curry leaves, turmeric, and chili to it. Stir for 2-3 minutes until moisture evaporates on medium-high heat.
- Now add coconut milk, lemongrass, and tamarind and bring to a boil. Simmer for 10 minutes reducing heat to medium-low or till the mixture reduces slightly.
- Now add fish, salt, and sugar and simmer until the fish is just cooked. Adjust seasoning properly with salt and sugar to taste.
- Place the curry into bowls and scatter the curry leaf. Serve with steamed white rice or roti to dip in the sauce.