This Malay fish curry is quite mild and creamy (from the coconut milk) and quick to make.
Malay Fish Curry Recipe
This Malay fish curry is quite mild and creamy (from the coconut milk) and quick to make.
Ingredients
| 500g | mixed white fish pieces |
| 1 | Onion |
| 1 | clove of garlic |
| 1 heaped tsp | Steenbergs organic Malay Masala spice blend |
| 2 | tomatoes (deseeded, skinned & chopped) |
| 1x 400g tin | coconut milk |
| chopped fresh coriander | |
| squeeze of lime/dash of vinegar - optional |
Method
- Heat the oil in a heavy bottomed saucepan with lid, then gently saute the onion and garlic for a couple of minutes.
- Add the spice blend and cook for a couple of minutes.
- Add the tomatoes and coconut milk and simmer gently for 15 minutes.
- Add the fish, pop the lid on and cook for 5 minutes or until fish cooked through.
- Add lime/vinegar if using and sprinkle with lots of fresh coriander.
- Serve with rice.
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