Ken Hom
from
Good Food Live
Ken Hom's fabulously fragrant Malaysian fish curry makes simply the best kind of fast food
Ken Hom's fabulously fragrant Malaysian fish curry makes simply the best kind of fast food
Malaysian fish curry
Method
2. To make the curry paste, put the onions, ginger, garlic, curry paste, coriander, fennel, turmeric and lemon juice in the food processor. Add half the coconut milk and blend very well.
3. Pour the remaining coconut milk into a wok or saucepan over a medium heat and add the curry paste. Simmer the mixture for 5 minutes.
4. Add the fish pieces and cook for a further 5 minutes.
5. Serve immediately with plain boiled or steamed rice.
Cooks Notes:
In Malaysia, fresh fish is a standard item in every home and on every restaurant menu. It makes an ideal quick meal.
Prep:
20 min
Cook: 10 min
Cook: 10 min
Ingredients
450g halibut, skin removedFor the curry paste:
175g Onions, coarsely chopped5 cm fresh ginger root, finely chopped
2 garlic clove, finely chopped
2 tbsp Madras curry paste
1 tsp ground coriander
1/2 tsp ground fennel seeds
1/2 tsp ground turmeric
2 tbsp lemon juice
150ml canned coconut milk
plain boiled or steamed rice, to serve
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Print
Save
Share
