| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 8g | 28g |
| sugars | fibre | protein | salt |
| 10g | 3g | 35g | 1.6g |
Why I Love Malaysian Fish Curry
Every once in a while, I find a recipe that not only challenges my culinary creativity but also takes me on a cultural culinary adventure. This Malaysian fish curry’s potent combination of earthy spices, tender white fish, and rich coconut milk quite literally transports me all the way from my Montana kitchen to the bustling food markets of Kuala Lumpur.
Embracing Global Flavors
As someone deeply steeped in his native Montana flavors, I’ve always sought inspiration from international cuisines to enrich my pallet. One such inspirational figure is the renowned Malaysian chef, Azma Musa, whose mix of traditional and contemporary approaches to classic recipes have always inspired me. Drawn towards the tropical nuances of Malaysian cuisine emphasizes the balance of flavors, a characteristic that I feel resonates with my approach to cooking.
Creating A Symphony Of Flavors
This Fish Curry certainly elaborates on that ethos. Mirroring the vast biodiversity of Malaysian flora and fauna, each ingredient dances together and creates a sumptuous symphony of flavors. The symphony doesn’t just end there, every titillating aroma that wafts from the pan draws you in, making this dish an absolute sensory delight.
Served up with a beautiful bowl of steamed jasmine rice, the smooth, creamy Fish Curry melds perfectly with the fluffy grains, each mouthful a piece of the Malaysian land itself. If you are a fan of Asian cuisine or just looking to take your taste buds for an exotic ride, then this Malaysian Fish Curry is just the culinary experience you are looking for.
And oh, if you happen to have your swoon for Southeast Asian dishes, might I suggest pairing this Fish Curry with a side of Mango Kerabu, a Malaysian salad. The tangy crunch of this vibrant salad contrasts splendidly with the richness of our curry.
So there you have it, a little glimpse into my culinary adventure. Embracing the flavors of the world and juxtaposing them with my rancher roots motivates me and has helped me understand food better, and I hope it inspires you too. Savouring this Fish Curry is like embarking on a culinary journey to Malaysia yet nestled in the comfort of my own kitchen. An experience I feel is what cooking is all about – love, creativity, and the bridging of cultures across the globe.
What You’ll Need
- 2 lbs white fish fillets
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 2 inches fresh ginger, grated
- 3 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 red chili peppers, finely chopped
- 2 cans (14 ounces each) coconut milk
- 1 cup water
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves, torn
- 1 small bunch fresh cilantro, chopped
- 2 medium tomatoes, chopped
- Salt, to taste
Method
Step One
Start by seasoning the fish fillets with a pinch of salt. Heat 1 tablespoon of vegetable oil over medium heat in a large pan and add the fish, cooking until it’s lightly browned on each side. Take out the fish and set it aside.
Step Two
In the same pan, add the remaining 2 tablespoons of vegetable oil, followed by the onion and red chili peppers. Sauté for a few minutes until the onion becomes translucent. Then, add the garlic and ginger, sautéing until fragulae.
Step Three
Add the curry powder, ground turmeric, ground cumin, and ground coriander, cooking for about a minute. This would allow the spices to release their aromatic flavors into the oil.
Step Four
Pour in the coconut milk, water, tamarind paste, fish sauce, sugar, lemongrass, and kaffir lime leaves. Stir the mixture until it’s combined and bring it to a simmer.
Step Five
Once the curry sauce is simmering, add the browned fish back into the pan. Let the fish cook in the sauce over low heat for about 15-20 minutes, or until the fish is cooked through and the favors have melded together.
Step Six
Just a couple of minutes before the fish is done, stir in the chopped tomatoes and fresh cilantro. Continue to cook until the tomatoes are just softened.
Step Seven
Finally, taste the curry and add salt as required. Turn off the heat and let it sit for a few minutes before serving, which allows the flavors to meld together further. Enjoy your fish curry over steamed rice or with a side of naan bread for a heartwarming meal.
