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Creamy Fish Curry Recipe - Malaysia
kari ikan masak lemak Malaysia
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Category : seafood |
Style : wok cooking | Serve : 5 - 6 |
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Fresh
fillet of fish cooked in a wok of coconut milk makes a mouth-watering curry for
any occasion
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Ingredients |
| 600g - 700g |
Fillet of monkfish, red snapper or hokey |
| 400 g |
Canned coconut milk |
| 600 ml |
Chicken stock |
| 5 cm |
Lemongrass stalk, shredded |
| 2 cloves |
Garlic, crushed |
| 2 pieces |
Small red chilies, seeded and chopped |
| 2 cm |
Galangal or fresh root ginger |
| 3 tbsp |
Grated or desiccated coconut |
| 2 tbsp |
Vegetable oil |
| 1 tbsp |
Fish sauce |
| 1 tbsp |
Sugar |
| 1/2 tsp |
Turmeric |
| - |
Juice of one lime |
| - |
Salt to taste |
| - |
Boiled rice to serve. |
Method :
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Cut fish fillet into large chunks, season with
salt and set aside.
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Dry fry the coconut in a wok until evenly brown,
then add in the vegetable oil, galangal or ginger, chilies, garlic and lemongrass and fry
briefly and stir in the fish sauce.
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Strain the coconut milk through a sieve, then
add to the wok.
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Add in the chicken stock, turmeric, sugar, lime
juice and adjust the salt to taste.
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Allow to simmer for approx. 15 minutes, then add
in the fish and continue to simmer for another 10 minutes.
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Stir in the thick part of the coconut milk and
simmer to thicken.
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Garnish with coriander and lime slices and serve
with rice.
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Asian Melting Pot
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