المكونات

  • SpinneysFOOD Whole Coriander Seeds 2 tsp
  • SpinneysFOOD Cumin Seeds 1 tsp
  • SpinneysFOOD Fennel Seeds ½ tsp
  • SpinneysFOOD Whole Black Peppercorns ½ tsp
  • Dried chillies 4, medium-sized
  • SpinneysFOOD Fine Turmeric ½ tsp
  • Galangal Thumb-sized piece
  • Garlic 3, plump cloves
  • Shallots 50g
  • Peanut oil 1 tbsp
  • Coconut milk 1 x 400g tin
  • Firm white fish fillets 500g
  • Curry leaves A handful
  • Rotis To serve
  • Limes 2

Nutrition (Per serving)

  • سعرات حرارية 619
  • دهون 39.9g
  • المشبعة 24.2g
  • بروتين 38g
  • الكربوهيدرات 32.8g
  • السكريات 5g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كاري السمك الماليزي

Asian 15 Mins Prep · 15 Mins Cook


  1. Lightly toast the whole dry spices in a frying pan. Leave to cool, then grind to a powder along with the turmeric.
  2. Peel the galangal, garlic and shallots. Then, in a food processor or using a hand blender, blitz them together with a splash of water to form a purée.
  3. Mix the dry masala with the fresh purée to form the curry paste.
  4. Heat the oil in a large pot. Fry the fish for 5 minutes per side and remove from the pan. Add the curry paste to the pan and toast over a medium heat for 2 minutes. Add the coconut milk and bring to a simmer. Gently add the fish fillets and simmer for 10 minutes.
  5. Serve with curry leaves (fresh or dried), roti and lime wedges.