Seafoods
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Spicy Fish Curry

Spicy Fish Curry

Spicy Fish Curry

What can I say about curry?  It’s aromatic, delicious, spicy and very very addictive.  Although it makes you sweat, your mouth burns and the strong smell lingers in your kitchen and all over your clothes till many days next, you’ll still crave for more.  Funny what curry does to people like me 🙂  I grew up with all sorts of curry – one of the privileges of staying in Malaysia 🙂

I remembered when my mom made her delicious curry chicken and chilli chicken, she always frequented Makcik’s (Auntie) spice store at the Sunday morning wet market to buy her aromatic curry powder that transforms any dish into a glorious curry dish.  I am so missing my mom’s curry now!

This is an easy curry recipe that your family can enjoy.  To adjust the spiciness so lil ones can enjoy, reduce the number of chillies used in the curry paste.

Spicy Fish Curry (adapted from Donna Hay’s The New Classics)

Serves 4

Ingredients:
1 tbsp peanut oil
500g white fish fillets, chopped to big bite-size uniform pieces
sea salt flakes
1 can chopped tomatoes
1 cup young coconut water
2 tbsp fish sauce
2 tbsp lime juice
coriander, for garnish

(Red Chilli Curry Paste)
4 long red chillies, roughly chopped
1 tsp shrimp paste (belachan)
6cm fresh ginger, peeled and roughly chopped
2 eschalots, roughly chopped
4 cloves garlic, roughly chopped
1/4 cup dark palm sugar, grated
4-5 kaffir lime leaves, shredded
1 tbsp peanut oil

Method:
1. Put all red chilli curry paste ingredients in a food processor and blend. During the process, scrape the sides down and blend under smooth.  Leave it aside to be used later.

2. Bring a tablespoon of oil to heat in a pan.  Rub some sea salt onto the white fish fillets and sear for 1-2 minutes each side or until golden.  Remove and set aside.

3. Now in the same pan, add the red chilli curry paste and cook, stirring to mix well for 2-3 minutes. Add tomatoes, coconut water and fish sauce – bring to boil.  Reduce the heat to medium and cook for another 5-7 minutes or until the curry reduced slightly.

4. Return the fish fillets to the pan and cook for another 2-3 minutes.  Be careful not to overcook the fillets as tough, rubbery fillets are not very nice to eat.

5. Add lime juice and stir to combine.  Remove from heat.  Top with coriander and serve with steamed jasmine rice.

Enjoy!

Spicy Fish Curry

1 Comment

  1. garance says

    Hi there,
    This dish looks amazing!
    I was wondering how much curry paste does your recipe approximately yields?
    Thank you,
    Garance

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