Ingredients
- 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)
- 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."
Malay fish curry
Asian 15 Mins Prep · 15 Mins Cook
- 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.