Malaysian Fish Curry

Rating:

About:

A deliciously rich, coconut based fish curry popular in Malaysia.

Total Time:

40 min

Prep Time:

15 min

Cook Time:

25 min

Ingredients:

1 ½ pound firm fleshed fish, skinned & cut into 1-inch pieces

2 cans coconut milk

2/3 cup dry, shredded, unsweetened coconut

1 big onion, chopped

7 almonds, blanched

1 inch fresh ginger, chopped

3 cloves garlic, chopped

2 lemon grass stalks, trimmed

2 tbsp vegetable oil

2 tsp turmeric

3 green or red chilies, seeded & sliced

salt and black pepper according to taste

Scallions to garnish

Directions:

Sprinkle salt on the fish pieces and set aside.

Heat a pan or wok over low heat. Toast or dry fry the shredded coconut stirring constantly until golden and crispy.

Put the toasted coconut in a food processor and process until oily.

Put the onion, garlic, ginger, almonds, 2 inch from the thick end of the lemon stalks and turmeric in a food processor and process to paste.

Heat the oil in a large pan or wok. Add the ginger garlic paste to the pan and cook for 2-3 minutes stirring occasionally.

Pour the coconut milk in the pan and bring to a boil stirring constantly.

Stir in the fish pieces to the pan. Add the sliced chilies reserving a few for garnishing. Also, add the remaining lemon grass stalks after crushing them lightly. Cook for about 3-4 minutes.

Mix in coconut paste and cook for 2-3 minutes.

Season with salt and black pepper to taste. Remove from heat and discard the lemon grass stalks. Garnish with chopped scallions and sliced chilies and serve with rice.

Tags:

Asian