Fish Curry
Fish Curry is a delightful dish that embodies the rich and diverse flavors of Malaysian cuisine. Combining the goodness of fresh fish with a medley of aromatic spices and creamy coconut milk, this curry is a celebration of the country’s culinary heritage. Bursting with bold and vibrant flavors, it offers a tantalizing journey for your taste buds, showcasing the perfect harmony of spice, tanginess, and the subtle sweetness of coconut.
Ingredients:
- 500g fish fillets (such as snapper or cod), cut into chunks
- 2 large tomatoes, chopped
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 tablespoons fish curry powder (halal)
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 can (400 ml) coconut milk
- 2 cups fish or vegetable broth
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Instructions:
Prepare the Fish: Season with salt, pepper, and turmeric powder. Set aside.
Prepare the Curry Paste: Blend onions, garlic, ginger, fish curry powder, and chili powder into a smooth paste.
Cooking: Sauté the curry paste, add fish, and cook until it starts to brown. Add chopped tomatoes, coconut milk, and fish or vegetable broth. Simmer with lemongrass and kaffir lime leaves.
Serve: Once the fish is cooked, remove lemongrass and lime leaves. Garnish with fresh coriander leaves.
This Malaysian Fish Curry is a culinary masterpiece that reflects the coastal influences of Malaysian cuisine. It’s a perfect dish for seafood lovers, offering a symphony of flavors that will transport you to the vibrant streets of Malaysia with every delicious bite. Serve it over rice for a complete and satisfying meal.
