In the Kitchen

White Fish Curry

White Fish Curry

Makes

10 servings

Rating:

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Ingredients

    • 500g firm white fish (jenahak, tenggiri papan, kurau, etc.)
    • 1 lime, juice
    • 1 teaspoon fenugreek (halba)
    • 1 big onion, chopped
    • 2 sprigs curry leaves
    • 2 stalks lemongrass, bruised
    • 3 green chillies
    • 2 tablespoons unroasted Sri Lankan curry powder*
    • 1/2 teaspoon turmeric powder
    • 2 1/2 cups thin coconut milk
    • 2 medium tomatoes, diced
    • 2 teaspoons salt, or to taste
    • 1/2 cup thick coconut milk
    • * Substitute with korma blend

Method

    Cut fish into 2cm chunks and wash with water to which lime juice has been added. Set aside.

    Heat up 2 tablespoons oil in a claypot to saute fenugreek, onion, curry leaves, lemongrass and green chillies for 2 minutes.

    Add the rest of the ingredients except thick coconut milk and fish. Bring mixture to a boil.

    Add the fish and simmer until the fish is cooked. Add the thick coconut milk, and bring it to a boil again. Take off the fire immediately.

    For more food and wine stories and recipes, pick up the latest issue of Flavours (Sept - Oct 2003), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

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Comments

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T458653

tried it and says:

My goodness this is so yummy!! I haven't had fish curry for years and it is not something that we can't buy in New Zealand. This recipe has been so popular among my friends when I cooked it for our weekly Malaysian potluck dinner. Just a quick note to say thanks!

2 Jan 2005 4:39:00 PM