FISH CURRY ( the MALAYSIAN STYL)

MALAYSIAN FISH CURRY                                       

FISH CURRY

·         SERVES -6

·         PREP TIME- 20 mins

·         COOK TIME-20 mins

·         INGREDIENTS-15

INGREDIENTS

·         4 small shallots, halved

·         3 garlic cloves

·         3cm piece galangal (see notes) or ginger, peeled, finely grated

·         2 teaspoons shrimp paste or 4-5 large anchovy fillets

·         1/4 cup (60ml) canola or sunflower oil

·         4 small red chillies, seeds removed, roughly chopped

·         20 fresh curry leaves (see notes), plus extra to serve

·         1 1/2 teaspoons sweet paprika

·         1/2 teaspoon ground turmeric

·         270ml can coconut milk

·         1 1/2 tablespoons tamarind concentrate

·         2 lemongrass stems, outer leaves discarded, bruised with back of a knife, cut into 4cm lengths

·         800g skinless and boneless bream, flathead, ling or snapper fillets, cut into 4cm pieces

·         1 teaspoon raw sugar, or to taste

METHOD

1

Whiz shallots, garlic, galangal, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.

2

Heat oil in a wok or large, deep fry pan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste.

3

Serve scattered with extra curry leaves.