Asian Seafood Recipes - Malaysian Fish Curry Recipe

Ingredients

• 1 large onion, chopped

• 1 garlic clove

• 1 in. piece of fresh green ginger, peeled and chopped

• 2 chilies, chopped

• 1 cup thin coconut milk

• 1 Tbs. ground coriander

• 1/2 tsp. ground cumin

• 1/2 tsp. turmeric

• 1/2 tsp. ground fennel

• 1 tsp. chopped lemon grass or grated lemon rind

• 1/2 cup thick coconut milk

• 1 Tbs. tamarind

• 1/4 cup boiling water

• 1 lb. firm white fish steaks (cod, grey mullet, etc.), chopped

Serves 4

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Method:

1. Put the onion, garlic, ginger and chilies into a blender and blend to a puree (add a spoonful or two of thin coconut milk if the mixture is too dry).

2. Transfer the mixture to a saucepan and stir in half the thin coconut milk and the spices and lemon grass or rind.

3. Set the saucepan over moderate heat and add the remaining thin coconut milk and the thick coconut milk. Bring to the boil, reduce the heat to low and simmer for 15 minutes.

4. Meanwhile, put the tamarind into a bowl and pour over the boiling water. Set aside until it is cool. Pour the contents of the bowl through a strainer into the saucepan, pressing as much of the pulp through as possible.

5. Stir in the fish pieces and bring to the boil again. Reduce the heat to low and simmer for 10 to 15 minutes, or until the flesh flakes easily. Serve at once.