Everyday recipes
Malaysian fish curry
Serving size: Serves 4
Cuisine type: AsianCooking time: Less than 30 minutes
Course: MainFavourite flavours: Curry
Malaysian fish curry
INGREDIENTS
1 tablespoon vegetable oil
1 onion, coarsely chopped
1 stalk lemon grass, finely chopped
2 garlic cloves, crushed
2cm piece fresh ginger, finely chopped
1 teaspoon chilli flakes
½ teaspoon ground turmeric
400ml can coconut milk
375ml carton fish stock
800g firm white fish, cut into cubes
¼ cup coarsely chopped fresh coriander
¼ cup fresh basil leaves
1 fresh long green chilli, thinly sliced
jasmine rice, to serve
METHOD
- Heat oil in a large saucepan on high. Sauté onion, lemon grass and garlic for 2-3 minutes until onion is tender. Stir in ginger, chilli flakes and turmeric. Cook, stirring, for 1 minute.
- Blend in coconut milk and fish stock. Bring to boil. Reduce heat and simmer, uncovered, for 20 minutes until the sauce thickens slightly.
- Add fish. Heat, stirring, for 3-4 minutes until fish is cooked through. Remove from heat. Stir coriander, basil and chilli through. Cool. Serve with cooked jasmine rice.
Freezing tipTransfer mixture into airtight freezer containers. Curry can be frozen for up to 2 months. Rice can be frozen in airtight freezer containers for up to 3 months.
Reheating tipDefrost curry in the fridge overnight. Bring to boil in a large saucepan. Reduce heat and simmer, stirring, for 4-5 minutes. Sprinkle rice with a little water, then microwave, covered, on high (100 percent) for 2-3 minutes, until hot (stirring after every minute). Serve with curry.
