Fish in Creamy Coconut Sauce

Total Time
25mins
Prep 10 mins
Cook 15 mins

This is an AUTHENTIC Malay/Indonesian recipe and tastes absolutely beautiful with rice. Trust me! :) I got this recipe from hawkers in Malaysia--so it's a tad spicy. Chicken breasts may be used in place of fish. Note: This serves 4 with rice and a side of stir-fried vegetables.

Ingredients Nutrition

Directions

  1. Fry the onion and chillies in a little oil til the onion goes soft.
  2. Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
  3. Mix in the coconut milk and pineapple chunks.
  4. Arrange the fish pieces in the sauce, cover and simmer til cooked.
  5. Season with salt and sugar. It should be more savoury than sweet.
  6. ENJOY!
Most Helpful

5 5

Fantastic thank you.. I made this for dinner tonight and although I made a few changeses, I stuck pretty well to your recipe. I had green chillies, so I used those plus a teaspoon of a hot chilli sambal. I used a red onion, 2 teaspoons of palm sugar and I garnished the dish (after photos) with chopped coriander. I used flathead "nuggets" which I just slipped into the sauce for the last two minutes. This was simple (as I think all fish recipes should be) delicious and will get made again.