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Malaysian Fish Curry Recipe
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Malaysian Fish Curry

Malaysian Fish Curry & Tomato Sambal with Steamed Rice is a flavorful and spicy fish dinner loaded with coconut flavor.
Servings: 8 people
Calories: 255kcal

Ingredients

  • 2 lbs. monkfish
  • salt to taste
  • 4 tablespoons dessicated coconut
  • 2 tablespoons vegetable oil
  • 2 bird's eye chiles finely chopped
  • 2 cloves garlic finely chopped
  • 2 teaspoons lemongrass powder
  • 1 tablespoon finely chopped galangal
  • 1 tablespoon fish sauce
  • 13.5 oz. coconut milk
  • 2 1/2 cups stock or water
  • 1/2 tsp ground turmeric
  • 1 teaspoon ground coriander
  • 1 tablespoon sugar
  • juice of 1 lime
  • salt to taste

Tomato Sambal Ingredients:

  • 2 tomatoes chopped
  • 1 onion finely chopped
  • 1 bird's eye chile finely chopped
  • juice of 1 lime
  • 3 tablespoons frozen grated coconut or freshly grated coconut
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt

Instructions

  • Skin the fish if you did not have it done at the fish market.
  • Cut the fish pieces into large pieces, about 2”. Season with a little salt.
  • In a pot or a wok, dry roast the dessicated coconut until golden brown.
  • Add oil, chillies, garlic and galangal. Fry for 1 minute, until the garlic starts to change color.
  • Add coconut milk, stock (or water), fish sauce, turmeric, coriander, lemongrass powder, lime juice, sugar and salt.
  • Bring to a boil. Reduce to a simmer and cook for 15 minutes.
  • Add fish and simmer for 10 minutes, until fish is cooked through.
  • Now let’s make the sambal.
  • First, let's make tomato concasse. Bring a large pot of water to a boil.
  • On the bottom of the tomatoes, make a small X. Drop in the boiling water and cook for about 3-4 minutes, until the skin starts to crack. Remove immediately and place in a large bowl of ice water, to immediately stop the cooking process.
  • Peel the tomatoes and remove the inner membranes with the seeds. Chop the tomatoes. Now if you ever see concasse in a recipe - you know what they mean!
  • Combine tomato concasse with onion, chili, lime juice, coconut, sugar and salt. Stir to combine.
  • Leave to rest for at least 10 minutes for flavors to develop.
  • Serve Fish Curry with steamed rice and Tomato Sambal.

Nutrition

Calories: 255kcal | Carbohydrates: 7g | Protein: 18g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 28mg | Sodium: 352mg | Potassium: 679mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 2mg
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