Malaysian Fish Curry

  1. Blend or process all the spice ingredients to form a smooth paste.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with Jasmine rice or for lower carb version cauliflower.

shallots, ground turmeric, fennel seed, ground coriander, curry, lime juice, garlic, red thai chile, sugar, oil, coconut milk, coconut cream, white fish, green prawns, coconut, fresh kaffir lime

Taken from www.food.com/recipe/malaysian-fish-curry-300018 (may not work)

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