We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Malaysian fish curry
0 Likes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Fragrant lemongrass-infused Malaysian fish curry with vegetables.
Ingredients:
185g jar Malaysian curry paste
127.50 gm fish stock
400ml can coconut milk
1stemlemongrass, white part only, bruised
600g butternut pumpkin, peeled, deseeded and cut into 2.5cm cubes
1 small eggplant, cut into 1cm cubes
500g firm white fish fillets (e.g. basa), cut into 3cm pieces
21.00 gm lemon juice
4.50 gm sugar
Roti, to serve
Lime pickle, to serve
Instructions:
In a deep wok or saucepan, stir together the curry paste, stock, and coconut milk. Bring the mixture to a boil. Add the lemongrass and pumpkin, then simmer over medium heat, partially covered, for 15 minutes until the pumpkin is tender.
Cook the eggplant until soft for 5 minutes, then add the fish and cook for an additional 5 minutes until it is cooked through.
Incorporate the fresh lemon juice and sugar.
Accompany the aromatic curry with warm roti and zesty lime pickle.