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.
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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.
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.
