Malaysian Curry Fish

The dish goes really well with a bowl of steamed rice. You can substitute with any kinds of fish fillet you like. This brand of curry paste, available at Asian grocers, is quite hot, great for spicy food lovers. If you like less hot, you can add more water or coconut milk to adjust to your liking.

Prep time: 15 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 200 gm white fish fillet (cod or snapper), chopped in pieces
• salt, to taste
• white pepper, to taste
• 1 onion, roughly chopped
• 1 tsp minced garlic
• 1 potato, roughly chopped
• 1 carrot, roughly chopped
• 250 ml Ayam curry paste, 1 can
• 200 ml water
• 6 tofu puffs
• 150 gm green beans
• 300 ml coconut milk
• 5 medium prawns / shrimps, optional
• 2 tsp sugar
• salt, to taste
• coriander, for garnish

Method:

1. Rinse the fish fillet and wipe dry with paper towels. Season with salt and pepper. Set aside.
2. Heat oil in a pot over medium heat. Saute onion until slightly softened. Add garlic and cook until aromatic. Make sure not to burn the garlic. Toss in the potato and carrot. Stir to combine.
3. Pour the curry paste and water. Increase the heat and bring it to a boil. Reduce the heat to medium-low. Cover and simmer until the vegetables turn soft, about 10 minutes.
4. In the meantime, rinse the prawns. Remove the head, devein and shell, keeping the tails intact. Use a pot of salted boiling water to briefly cook the green beans for about 2 minutes. Drain out and soak the beans in cold water. Drain well again. Set aside. Toss the tofu puffs in the boiling water in order to remove the excess oil. Drain up and set aside.
5. Add the tofu puffs and green beans in the curry sauce. Cook over high heat. When it boils again, add coconut milk. Bring it to boil. Add the fish and shrimp. Cook until their colours changed into opaque. Season with salt and sugar. Transfer into a serving bowl and garnish with coriander. Serve immediately.

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