Wednesday, March 4, 2009
Malaysian Fish Curry
Here is a delicious Malaysian Fish Curry - with lots of coconut in it, this is a deliciously sweet curry.
1 1/2 lb monkfish
salt, to taste
3 tablespoons freshly grated coconut
2 tablespoons vegetable oil
1 in galangal, thinly sliced (galangal can be purchased at Bangkok Center Grocery on Mosco Street in NYC Chinatown, but you can substitute ginger if you can't find it)
2 small red chillies, finely chopped
2 cloves garlic, crushed
1 teaspoon lemongrass powder
1 tablespoon fish sauce
14 oz coconut milk
2 1/2 cups fish or chicken stock
1/2 tsp ground turmeric
1 tablespoon sugar
juice of 1 lime
1. Cut the fish into large chunks, season with salt and set aside.
2. Dry fry the coconut in a large wok until evenly brown. Add the vegetable oil, galangal, chillies, garlic and fry briefly. Stir in the fish sauce. Add the coconut milk and chicken stock.
3. Add the turmeric, lemongrass powder, sugar, a little salt and the lime juice. Bring to a boil, then reduce to a simmer for 10 minutes. Add the fish and simmer for 6 - 8 minutes. Garnish with coriander and lime slices and serve with rice, if liked.
Serve with coconut sambal (recipe below) and steamed rice. This is a curry with a lot of sauce - roti will also go great with it.
Mix together 2 skinned and chopped tomatoes, 1 finely chopped onion, 1 finely chopped green chilli and 2 tablespoonslime juice. Season to taste with salt and pepper and add 2 tablespoons grated coconut.
Like me on FACEBOOK!
Follow me on TWITTER!