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    You are in: Home / Recipes / Malaysian Fish Curry Recipe
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    Malaysian Fish Curry

    Malaysian Fish Curry. Photo by The Flying Chef

    1/2 Photos of Malaysian Fish Curry

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    The Flying Chef's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Spice Paste

    Fish

    • 2 tablespoons oil
    • 250 ml coconut milk
    • 400 ml coconut cream
    • 4 white fish fillets, I used halibut but any is fine
    • 16 medium green prawns, I allow for 4 per person
    • 2 tablespoons desiccated coconut
    • 4 fresh kaffir lime leaves, sliced thinly (optional)

    Directions:

    1. 1
      Blend or process all the spice ingredients to form a smooth paste.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Serve with Jasmine rice or for lower carb version cauliflower.

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    Ratings & Reviews:

    • on September 05, 2009

      55

      The spice paste is the secret ingredient to this delicious fish curry recipe..........and we ALL loved it. I made it for mum, dad and Hannah's last meal before they go back to the UK tomorrow - we are all fish and seafood lovers here. I used panga fillets, which held their shape really well and tiger prawns for a bit of a treat. We ate this with plain boiled Thai rice for an elegant and light end of summer meal........merci beaucoup encore!! Made for Please make my Recipe - #8. FT:-)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Malaysian Fish Curry

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 784.6
     
    Calories from Fat 393
    50%
    Total Fat 43.6 g
    67%
    Saturated Fat 33.0 g
    165%
    Cholesterol 91.8 mg
    30%
    Sodium 268.3 mg
    11%
    Total Carbohydrate 79.0 g
    26%
    Dietary Fiber 3.1 g
    12%
    Sugars 66.9 g
    267%
    Protein 24.3 g
    48%

    The following items or measurements are not included:

    galangal

    red Thai chile

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