By: Susan Joy
Malaysian curries have such a depth of flavour and are usually more fragrant than spicy hot. My Malaysian Fish Curry has a delicious intense fragrance and has so much flavour, it’s one of my favourite curry dishes.
I’ve packed it with gut-friendly fibre from sweet potato and green beans. If you would like a much hotter curry, sprinkle with organic chilli flakes when serving. I haven’t used a pre-made spice mix as I like to avoid anticaking agents, plus it makes it easier to create and adjust the flavour when adding them individually.
- 2 – 3 Tbsp coconut oil, divided
- 1 med onion(s), finely diced
- 2 tsp minced garlic
- 2 tsp minced ginger
- 2 tsp tamarind puree/paste, (seedless) <
- 2 tsp ground turmeric
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp ground cardamom
- 2 tsp garam masala, or to taste
- 1/2 tsp ground cloves
- 1/3 tsp chilli, powder (or to taste)
- 2 tsp coconut sugar (organic), or 1 tsp maple syrup
- I med – lge (400g) sweet potato(s), small cubes
- Juice from 1 sml lime(s)
- 3 cups (750ml) chicken broth/stock, or vegetable stock
- 400g can coconut cream, (a thick brand like Ayam)
- 4 star anise
- 200g green runner beans, trim and cut into 2.5cm pieces
- 3/4 – 1 tsp sea salt, and 1/4 tsp pepper (or to taste)
- 500g – 600g skinless fish fillets, cut into 3-4cm pieces (use a firm white fish like Hoki, Basa or Cod)
- Garnish with fresh coriander, and chilli flakes (optional)
Heat a large saucepan on medium, add half the coconut oil and the onion. Cook the onion for 2 – 3 minutes to soften then add the garlic and ginger and cook for a further minute.
Spoon in the remaining coconut oil, tamarind, turmeric, cumin, coriander, cardamon, garam marsala, cloves, chilli and coconut sugar. Stir the spices through the onion mixture for 30 – 40 seconds or until fragrant. Add the sweet potato to the pot and stir to coat well in the onion-spice mixture.
Pour in the lime juice, broth and coconut cream and add the star anise. Bring to a simmer and cook uncovered until the sweet potato is just tender approximately 10 – 12 minutes.
Add in the green beans, salt and pepper, and cook for 5 minutes.
Gently place in the fish pieces and cook for 5 – 6 minutes or until the fish is cooked through. Taste your curry and add extra spices if needed.
Serve in individual bowls, garnished with fresh coriander leaves and a sprinkling of chilli flakes if you desire a hotter dish.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied