Prawn
Malaysian fish curry
Fiery, fragrant and full of flavour – this Malaysian fish curry will become your new favourite dinner.
Ingredients:
- 4 thai shallots, peeled and chopped
- 4 garlic cloves
- 2cm/¾in fresh root ginger, peeled
- 2 tsp shrimp paste
- 4 red chillies, chopped
- 50g/1¾oz curry powder
- for the curry
- 2 tbsp vegetable oil
- 1 onion, sliced
- 1 tsp turmeric
- 1 tsp fenugreek seeds
- ½ tbsp mustard seeds
- 10–15 fresh curry leaves
- 1 tbsp tamarind paste
- 400ml tin coconut milk
- 3 small thai aubergines, cut in half
- 6 okra
- 3 tomatoes on the vine, chopped
- 1 whole sea bream on the bone, cut into chunks
- 300g/10½oz fresh tuna, cut into chunks
- 1 fillet red snapper, cut into chunks
- steamed basmati rice
Directions:
- First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste.
- To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring.
- Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through.
- Serve in four bowls with steamed rice.