Malaysian Fish Curry

Interactive experience

Products and recipes

Serves 4 · Ready in 25 min

Mike makes Malaysian Fish Curry in 25 minutes, building big flavour fast with onion, capsicum, garlic and ginger cooked down with Malaysian curry paste. Coconut milk and stock create a rich, fragrant sauce balanced with soy, fish sauce and a touch of brown sugar, then snapper pieces gently simmer until just cooked and tender. Add tomato and green beans for freshness, finish with a squeeze of lime and coriander, then serve hot with golden crisp roti for scooping.

Recipe

Serves 4 · Total 25m

Ingredients

• 1 tbsp vegetable oil
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tbsp grated ginger
• 2 tbsp Malaysian curry paste
• 400ml coconut milk
• 150ml fish or vegetable stock
• 1 tbsp soy sauce (light)
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 600g firm snapper, cut into 4cm pieces
• 1 tomato, cut into wedges
• 100g green beans, trimmed and halved
• ½ red capsicum, sliced
• 1 tbsp lime juice
• Handful of coriander leaves, to serve
• Sea salt and freshly ground black pepper, to taste

To Serve

• Rotii, heated until golden and crisp

Method

1. Heat the vegetable oil in a large deep frying pan or wok over medium heat. Add the onion, capsicum, garlic and ginger and cook for 2-3 minutes until softened and fragrant.
2. Stir in the Malaysian curry paste and cook for 1 minute to release the aromas. Pour in the coconut milk, stock, soy sauce, fish sauce and brown sugar, stirring well to combine. Bring to a gentle simmer and cook for 5 minutes to allow the flavours to develop.
3. Add the fish pieces and simmer gently for 6-8 minutes, or until the fish is just cooked through. Add the tomato and green beans, and cook for a further 2-3 minutes until tender. Stir in the lime juice and season with sea salt and pepper to taste.
4. Serve the curry hot, garnished with coriander leaves, alongside warm roti.