Malaysian fish curry
Fiery, fragrant and full of flavour – this Malaysian fish curry will become your new favourite dinner.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the curry paste
- 4 Thai shallots, peeled and chopped
- 4 garlic cloves
- 2cm/¾in fresh root ginger, peeled
- 2 tsp shrimp paste
- 4 red chillies, chopped
- 50²µ/1¾´Ç³ú curry powder
For the curry
- 2 tbsp vegetable oil
- 1 onion, sliced
- 1 tsp turmeric
- 1 tsp fenugreek seeds
- ½ tbsp mustard seeds
- 10–15 fresh curry leaves
- 1 tbsp tamarind paste
- 400ml tin coconut milk
- 3 small Thai aubergines, cut in half
- 6 okra
- 3 tomatoes on the vine, chopped
- 1 whole sea bream on the bone, cut into chunks
- 300²µ/10½´Ç³ú fresh tuna, cut into chunks
- 1 fillet red snapper, cut into chunks
To serve
- steamed basmati rice
Method
First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste.
To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring.
Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through.
Serve in four bowls with steamed rice.
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