MALAYSIAN FISH CURRY
I am posting a yummy fish curry recipe it tastes wonderful and is quite a quick recipe to make, on the table in around 45 Min's if serving with rice, less time if serving with cauliflower. It is lovely served with steamed jasmine rice but if you are like myself and my hubby, who are trying to keep your carb intake low, especially at night, I served ours with some cauliflower.
Provided by The Flying Chef
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blend or process all the spice ingredients to form a smooth paste.
- Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.
- Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.
- To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.
- Serve with Jasmine rice or for lower carb version cauliflower.
Nutrition Facts : Calories 784.6, Fat 43.7, SaturatedFat 33.1, Cholesterol 91.9, Sodium 268.4, Carbohydrate 79.1, Fiber 3.1, Sugar 66.9, Protein 24.4
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Check it out »#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #asian #shrimp #fish #saltwater-fish #shellfish
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