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By Chef Chandan Prajapati

Malaysian Yellow Fish Curry

INGREDIENTS

Boneless Fish cut into 2 inch cubes – 500 gm

Lemon Juice – few drops for fish marination and few drops for the curry sauce

Oil for cooking – 2 tbsp

Coconut milk – 200 ml

Madras curry powder – 1 tsp

Salt to taste

Sugar - 1 tsp

Fresh Coriander leaves chopped - use 2 tbsp

FOR THE CURRY PASTE

Galangal peeled and roughly chopped – use 1 inch size

Turmeric whole- use 1/2 inch

Garlic cloves – 6

Onion chopped – use 1 large onion

Chopped green chillies - 1 tsp

Lemon grass sliced – use 2 inch white part 

Fish Sauce - 1 tsp

Shrimp paste - 1 tsp

Tamarind pulp – 2 tbsp soaked in some water

GARNISH

Fresh Coriander chopped - 1 tsp

METHOD

1. Marinate the fish cubes with salt, lemon juice and a pinch of turmeric powder. Leave aside the fish.

2. Now make the paste by grinding Galangal, turmeric whole, garlic cloves, onion chopped, green chillies chopped, lemon grass, fish sauce, shrimp paste, tamarind pulp and some water. Keep the paste aside.

3. Now heat oil in a wok. Add the paste. Stir on medium heat for few seconds. Add the coconut milk, Madras curry powder, salt and sugar. Cook for 3 to 4 minutes on medium heat. Add the marinated fish cubes. Cook for 3 to 4 minutes. Add the lemon juice and fine chopped fresh coriander leaves and cook for a minute. Adjust the seasoning.

4. Serve garnished with fresh coriander leaves.

 

 

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