In the Kitchen
This is our attempt at a Malaysian-style fish curry. We can't actually vouch for the authenticity of the result, but it's certainly delicious and better still, easy. Serve it with steamed rice, a simple salad and perhaps Malaysian-style roti on the side for a really easy meal.
Easy Fish Curry
For 2-3 servings:
2 Tbsp canola oil
2 medium onions, finely chopped
2-3 cloves garlic, crushed, peeled and chopped
1-2 Tbsp finely chopped or grated ginger
2 tsp curry powder
1 Tbsp tomato paste
1/2 - 3/4 cup water
3/4 cup coconut cream
1/2-1 tsp salt
500g firm fish fillets (snapper, warehou, ling etc.)
3-4 Tbsp chopped coriander
Heat the oil in a large, lidded and preferably non-stick pan, then add the onion and garlic and cook over a medium-high heat, stirring occasionally, until the onion begins to brown. Stir in the chopped or grated ginger and cook for 1-2 minutes longer.
Add the curry powder and cook, stirring continuously for another minute, then add the tomato paste, 1/2 cup of water, the coconut cream and salt to taste. Stir until well mixed. Allow the sauce to come to the boil while you cut the fish into 2-3cm cubes.
Gently stir the fish into the sauce, then cover the pan and cook for 2-3 minutes, or until the fish is just cooked through, adding the extra 1/4 cup of water if the mixture looks too dry.
Sprinkle in the coriander, reserving a little for garnishing, then serve over steamed rice, accompanied with roti (or naan) and a simple salad.
Variation: This recipe also works well with chicken. Simply add 500g chunky pieces of skinless, boneless chicken in place of the fish in step 3. Simmer for 10-15 minutes or until the chicken is cooked through.
- © Fairfax NZ News