Malaysian fish curry

Summary

Let’s dive into the fragrant and sumptuous world of Malaysian fish curry. An exquisite, heartwarming dish that boasts a plethora of flavors, Malaysian fish curry is a must-try for every seafood aficionado. This wholesome dish not only tantalizes the taste buds but also is a healthy choice for fitness enthusiasts. At AH7, we’re here to guide you through making this authentic dish at home.

Ingredients

• Fresh fish fillets: 1 lb (450 grams)
• Coconut milk: 1 can (400 ml)
• Curry leaves: 10-12
• Lemongrass: 1 stalk, crushed
• Turmeric powder: 1 tsp (5 grams)
• Red chili paste: 2 tbsp (30 grams)
• Tamarind paste: 1 tbsp (15 grams)
• Ginger, minced: 1 tbsp (15 grams)
• Garlic, minced: 1 tbsp (15 grams)
• Shallots, finely sliced: 3-4
• Vegetable oil: 2 tbsp (30 ml)
• Salt: to taste
• Water: 1 cup (240 ml)

Preparation and Cooking Time: 40 minutes

Serves 2

Nutritional Facts (per serving)

• Calories: 350
• Proteins: 25g
• Fats: 20g
• Carbohydrates: 10g
• Dietary Fiber: 3g
• Sodium: 150mg

Instructions

1. Prepping the Ingredients: Start by cleaning and patting the fish fillets dry. Slice them into desirable sizes.
2. In a blender, blend shallots, garlic, and ginger to form a smooth paste.
3. Starting with the Base: Heat vegetable oil in a deep pan or wok. Once hot, toss in the curry leaves and lemongrass. Sauté until fragrant.
4. Building the Flavors: Add the blended shallot paste into the pan. Sauté till it’s golden brown and aromatic.
5. Next, integrate the red chili and tamarind paste. Mix well.
6. Add turmeric powder and give it a good stir. This will ensure your Malaysian fish curry has that classic golden hue.
7. Bringing it All Together: Pour in the coconut milk and water. Bring the mixture to a boil.
8. Once boiling, gently place the fish pieces into the curry. Allow them to simmer gently till they’re perfectly cooked.
9. Season with salt according to your preference.
10. Let the curry simmer for another 5-7 minutes. Make sure it’s not overly thick; if so, add a tad more water.
11. Final Touch: Once the fish is tender and the flavors melded, turn off the heat.

Tips

1. Opt for firm fish varieties like snapper or grouper for best results.
2. If you’re not a fan of too much heat, adjust the red chili paste accordingly.
3. Fresh curry leaves play a pivotal role in the Malaysian fish curry, bringing out an authentic taste.
4. Always serve hot for the best experience.

Serving Suggestions

• Malaysian fish curry tastes best with steamed rice. The rice complements the rich, creamy texture of the curry.
• For a healthier twist, you can serve it alongside brown rice or even quinoa.
• Garnish with a sprinkle of fresh cilantro or even some sliced red chillies for that extra kick.

Dive in and enjoy this healthy and delectable Malaysian fish curry, brought to you by AH7. Experience a true taste of Malaysia in the comfort of your home, while keeping your health in check. Bon appétit!

MALAYSIAN FISH CURRY

Let’s dive into the fragrant and sumptuous world of Malaysian fish curry. An exquisite, heartwarming dish that boasts a plethora of flavors, Malaysian fish curry is a must-try for every seafood aficionado. This wholesome dish not only tantalizes the taste buds but also is a healthy choice for fitness enthusiasts. At AH7, we’re here to guide you through making this authentic dish at home.

5 from 1 vote

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Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

MALAYSIAN FISH CURRY

Amount per Serving

Calories

350

% Daily Value*

Fat

 

20

g

31

%

Sodium

 

150

mg

7

%

Carbohydrates

 

10

g

3

%

Fiber

 

3

g

13

%

Protein

 

25

g

50

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Fresh fish fillets: 1 lb 450 grams
• Coconut milk: 1 can 400 ml
• Curry leaves: 10-12
• Lemongrass: 1 stalk crushed
• Turmeric powder: 1 tsp 5 grams
• Red chili paste: 2 tbsp 30 grams
• Tamarind paste: 1 tbsp 15 grams
• Ginger minced: 1 tbsp (15 grams)
• Garlic minced: 1 tbsp (15 grams)
• Shallots finely sliced: 3-4
• Vegetable oil: 2 tbsp 30 ml
• Salt: to taste
• Water: 1 cup 240 ml

Instructions

• Prepping the Ingredients: Start by cleaning and patting the fish fillets dry. Slice them into desirable sizes.
• In a blender, blend shallots, garlic, and ginger to form a smooth paste.
• Starting with the Base: Heat vegetable oil in a deep pan or wok. Once hot, toss in the curry leaves and lemongrass. Sauté until fragrant.
• Building the Flavors: Add the blended shallot paste into the pan. Sauté till it’s golden brown and aromatic.
• Next, integrate the red chili and tamarind paste. Mix well.
• Add turmeric powder and give it a good stir. This will ensure your Malaysian fish curry has that classic golden hue.
• Bringing it All Together: Pour in the coconut milk and water. Bring the mixture to a boil.
• Once boiling, gently place the fish pieces into the curry. Allow them to simmer gently till they’re perfectly cooked.
• Season with salt according to your preference.
• Let the curry simmer for another 5-7 minutes. Make sure it’s not overly thick; if so, add a tad more water.
• Final Touch: Once the fish is tender and the flavors melded, turn off the heat.

Notes

Opt for firm fish varieties like snapper or grouper for best results.
If you’re not a fan of too much heat, adjust the red chili paste accordingly.
Fresh curry leaves play a pivotal role in the Malaysian fish curry, bringing out an authentic taste.
Always serve hot for the best experience.