Malay fish curry

Malay fish curry

15 mins Prep · 15 mins Cook

Malaysian curry paste is the secret to this quick curry. The fragrant blend of coriander, cumin, fennel, black pepper, chillies, turmeric, galangal, garlic and shallots packs a punch and can be used to make a quick fish curry by mixing it with coconut milk and simmering with chunks of any firm white fish

Created by Spinneys
Prep time 15 minutes
Cook time 15 minutes
Serves 4
Cuisine Asian
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 619
Fat 39.9g
Saturates 24.2g
Protein 38g
Carbs 32.8g
Sugars 5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Lightly toast the whole dry spices in a frying pan. Leave to cool, then grind to a powder along with the turmeric.


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.


Mix the dry masala with the fresh purée to form the curry paste.


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.


Serve with curry leaves (fresh or dried), roti and lime wedges.