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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFLightly 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.
