Malaysian Fish Curry
Malaysian Fish Curry
Not familiar with Malaysian food? Malaysian cuisine has influences from India, China, Europe, and native Malay. This curry is extremely easy to make. 10 minutes prep time and 20 minutes cooking time. This fish curry is typically eaten with roti and not rice.When choosing the right fish for this curry, you want to use a firm fleshed white fish. Tilapia, cod, sole, catfish, are all exceptional choices. I used a couple nice walleye fillets. They will only require 5 minutes of cooking in the curry sauce.
Ingredients
- 2 shallots diced
- 4 garlic cloves minced
- 1 1/2 tbsp ginger grated
- 2 tsp shrimp paste
- 1/4 cup vegetable oil
- 2 thai red chilies finely chopped
- 1 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 1/2 tbsp tamarind concentrate
- 2 lemongrass stems finely chopped
- 1 lb whitefish fillet tilapia, cod, sole, catfish, walleye, etc, cut into 1” pieces
- 1 tsp sugar
Instructions
- Add shallots, garlic, ginger, shrimp paste, and 2 tbsp of water to a blender or food processor. Blend into a paste.
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the paste, paprika, turmeric, and chilies for 3 minutes.
- Stir in lemongrass, coconut milk, water, and tamarind concentrate. Bring to a boil. Turn the heat to medium low and simmer for 10 minutes.
- Add in the fish chunks and sugar.
- Simmer for 5 minutes.
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