Malaysian fish curry
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Malaysian fish curry has the sweetness of pineapple, the lusciousness of chilli and the creaminess of coconut. You can really make it from anything but light and firm fleshy fish.
Ingredients for four
approx.400g frozen soup fillets (or pangasius) 4 dl pineapple puree (grind the pineapple if you don’t have any ready) 2 dl frozen peas1 teaspoon coconut milk
Spices
2 tablespoons lime juice 1 teaspoon curry 1/3 teaspoon cinnamon 3 teaspoons cinnamon 1 teaspoon coconut milk
Spices1 whole garlic 1 teaspoon ground ginger 2 tablespoons ground coriander 1 tablespoon ground coriander 1 teaspoon chilli powder1 teaspoon salt 1 to 5 chillies (depending on taste and heat)
Soften the fish well in advance.
Open a large wok pan and spoon the food into it. Sprinkle the dry spices and thyme over the oil and start to cook. Allow the spices to heat up for a couple of minutes. Remove the seeds from the chillies, chop and add to the pan.
Add the coconut milk and pineapple puree to the pan and bring to the boil. Squeeze in the lime juices. Cut off the stem of the garlic and wok. Salt well. Allow the sauce to bubble over a fair amount of heat.
Cut the fish fillets into cubes and add to the wok. Stir until the fish curry starts to boil again. Add the peas, wait for it to boil and then transfer to the pot.
Serve the Malaysian fish curry with rice.
Asia Fish dishes Malaysia
