Malaysian Fish Curry
Category: Dinner
Prep time : 10 min
Cook time : 20 min
Total time : 30 min
Makes: 4-6 Servings
Scale recipe by: ×
1 1/2 lbs monkfish or red snapper fillet
3 Tbsp grated or dry unsweetened coconut
2 Tbsp vegetable oil
1-inch pice ginger, peeled and thinly sliced
2 small red chilies, seeded and finely chopped
2 garlic cloves, crushed
2-inch piece lemongrass, shredded
1/2 inch square fish paste or 1 Tbsp fish sauce
14-ounce can coconut milk
2 1/2 cups chicken stock
1/2 tsp turmuric
1 Tbsp sugar
juice of 1 lime or 1/2 lemon
salt
cilantro and lime slices to garnish
Cut fish into large chunks, season with salt, set aside.
Dry-fry coconut in large wok until evenly browned. Add oil, ginger, chilies, garlic, and lemongrass and fry briefly. Stir in the shrimp paste. Strain the coconut milk through a strainer, reserving what remains in the strainer, and add to the wok.
Add the chicken stock, turmuric, sugar, a little salt, and the lime or lemon juice. Simmer for 10 minutes. Add the fish and simmer for 6-8 minutes. Stir in the reserved part of the coconut milk and simmer to thicken.
Garnish and serve.
Dry-fry coconut in large wok until evenly browned. Add oil, ginger, chilies, garlic, and lemongrass and fry briefly. Stir in the shrimp paste. Strain the coconut milk through a strainer, reserving what remains in the strainer, and add to the wok.
Add the chicken stock, turmuric, sugar, a little salt, and the lime or lemon juice. Simmer for 10 minutes. Add the fish and simmer for 6-8 minutes. Stir in the reserved part of the coconut milk and simmer to thicken.
Garnish and serve.
Too much liquid. Decrease chicken stock by at least half.
Asia: The Beautiful Cookbook
Submitted by Jessica on 2022-01-13