This delicious, Malaysian-style fish curry is delicious and better still, easy. Serve with steamed rice, a simple salad and perhaps even a side of roti!
- 2 tablespoons canola oil
- 2 medium onions, finely chopped
- 2-3 cloves garlic, crushed, peeled and chopped
- 1-2 tablespoons finely chopped or grated ginger
- 2 teaspoons curry powder
- 1 tablespoon tomato paste
- 1/2 – 3/4 cup water
- 3/4 cup coconut cream
- 1/2-1 tsp salt
- 500g firm fish fillets (snapper, ling etc.)
- 3-4 tablespoon 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.
Written by Alison and Simon Holst. First appeared on Stuff.co.nz.
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