• Malay Style Curry


    Recipe

    MALAY FISH CURRY

    SERVES 6

    1 x brown onion, diced

    3 garlic cloves

    2 ½ TBS Providore Malay Curry Spice blend

    1/4 cup (60ml) sunflower oil

    270ml coconut milk

    1 1/2 tablespoons tamarind or lemon juice

    800g skinless and boneless bream fillets (or snapper), cut into 4cm pieces

    1 teaspoon brown sugar

    20 fresh curry leaves

    2 lemongrass stems, outer leaves discarded, bruised with back of a knife.

    Roti, to serve

    Process onion, garlic and 2 TBS water in a food processor, or pound in a mortar using a pestle, to form a paste.

    Heat oil in a wok or large frypan. Add onion/ garlic paste, curry leaves and spice blend and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind or lemon juice and lemongrass ( cut into 4cm lengths)  and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt, pepper, chilli and sugar to taste.

    Serve with toasted Roti bread or steamed rice.

    *recipe suitable for chicken or tofu and vegetables also


    Malay Style Curry
    • $9.95

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