Malaysian Fish Curry Recipe
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Loading... - Tasya Piliang
- 02 May 2023
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Malaysian curries have such a depth of flavour and are usually more fragrant than spicy hot.
I’ve packed it with gut-friendly fibre from sweet potato and green beans. If you would like a much hotter curry, sprinkle with organic chilli flakes when serving. I haven’t used a pre-made spice mix as I like to avoid anticaking agents, plus it makes it easier to create and adjust the flavour when adding them individually.
Ingredients
- 2-3 Tbsp coconut oil, divided
- 1 med onion(s), finely diced
- 2 tsp minced garlic
- 2 tsp minced ginger
- 2 tsp tamarind puree/paste, (seedless)
- 2 tsp ground turmeric
-2 tsp cumin
- 2 tsp ground coriander
- 2 tsp ground cardamom
- 2 tsp garam masala, or to taste
- 1/2 tsp ground cloves
- 1/3 tsp chilli, powder (or to taste)
- 2 tsp coconut sugar (organic), or 1 tsp maple syrup
- I med -lge (400g) sweet potato(s), small cubes
- Juice from 1 sml lime(s)
- 3 cups (750ml) chicken broth/stock, or vegetable stock
- 400g can coconut cream, (a thick brand like Ayam)
- 4 star anise
- 200g green runner beans, trim and cut into 2.5cm pieces
- 3/4 – 1 tsp sea salt, and 1/4 tsp pepper (or to taste)
- 500g – 600g skinless fish fillets, cut into 3-4cm pieces (use a firm white fish like Hoki, Basa or Cod)
- Garnish with fresh coriander, and chilli flakes (optional)
Directions
Heat a large saucepan on medium, add half the coconut oil and the onion. Cook the onion for 2-3 minutes to soften then add the garlic and ginger and cook for a further minute.
Spoon in the remaining coconut oil, tamarind, turmeric, cumin, coriander, cardamon, garam marsala, cloves, chilli and coconut sugar. Stir the spices through the onion mixture for 30-40 seconds or until fragrant. Add the sweet potato to the pot and stir to coat well in the onion-spice mixture. Read More…
