Spicy Malaysian Fish Curry

Ingredients

• 500g (1.1 lb) snapper or grouper fillets 500g (1.1 lb) snapper or grouper fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons red chili paste 2 tablespoons red chili paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup coconut milk 1 cup coconut milk
• 1 cup tamarind juice 1 cup tamarind juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the red chili paste, turmeric powder, ground coriander, ground cumin, garlic, ginger, and a pinch of salt to make a spice paste.
2. 2.
   Rub the spice paste all over the fish fillets and let them marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the marinated fish fillets to the pan and cook for 2-3 minutes on each side until lightly browned.
5. 5.
   Pour in the coconut milk, tamarind juice, fish sauce, and palm sugar. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, or until the fish is cooked through and the flavors have melded together.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Fish — Choose firm and white fish fillets, such as snapper or grouper, to ensure they hold up well in the curry sauce.
• Red chili paste — Adjust the amount of red chili paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Tamarind juice — If you can't find tamarind juice, you can substitute it with lime juice mixed with a bit of water for a tangy flavor.

Tips & Tricks

• For a thicker curry, you can add a tablespoon of ground almonds or cashews to the sauce.
• If you prefer a smoother texture, you can blend the spice paste before marinating the fish.
• To enhance the flavor, let the curry sit for a few hours or overnight before serving to allow the spices to fully infuse.

Serving advice

Serve the Spicy Malaysian Fish Curry hot with steamed rice or roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Spicy Malaysian Fish Curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Garnish with a sprinkle of fresh cilantro for an appealing touch.