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.


  • 450g halibut, skinned

  • For the curry paste

  • 175g onions, coarsely chopped

  • 1 ½ tbsp ginger, finely chopped

  • 1 tbsp garlic, finely chopped

  • 2 tbsp Madras curry paste

  • 1 tsp ground coriander

  • ½ tsp ground fennel seeds

  • ½ tsp ground turmeric

  • 2 tbsp lemon juice

  • 150ml canned coconut milk


  • 1.

    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.

  • 2.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 211kj
  • Fat Total 9g
  • Saturated Fat 7g
  • Protein 23g
  • Carbohydrate 9g
  • Sugar 2g
  • Sodium 124mg

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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