This wonderfully fragrant curry is popular in Malaysia, where fresh fish is a staple item in homes and restaurants.It's quick and easy and goes perfectly with plain rice.
Cut the fish into 2 inch pieces and set aside. For the curry paste, put the onions, ginger, garlic, curry paste, coriander, fennel, turmeric and lemon juice in the food processor.
Add half the coconut milk and blend very well. Pour the remaining coconut milk into a wok or saucepan and add the curry paste. Bring the mixture to a simmer and cook for 5 minutes. Add the fish pieces and cook for a further 5 minutes. Serve with plain boiled or steamed rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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