Coconut Fish Curry

Name: Coconut Fish Curry
Yield: Serves 3-4
Cuisine: Malaysia
Ingredients: 3 medium sole, John Dory or flounder, skinned, filleted and cut into small pieces; 120 ml (4fl oz) tamarind water, or lime juice; 2 tablespoons red chilli peppers, seeded and finely chopped; 2 teaspoons grated fresh root ginger; Salt; Freshly ground black pepper; 2 teaspoons brown sugar; 2 teaspoons fish paste; 1 teaspoon ground turmeric; 1–2 shallots, sliced; 225 ml (8fl oz) thick coconut milk; 2–3 tablespoons groundnut oil; 500 ml (16fl oz) thin coconut milk

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

3 medium sole, John Dory or flounder, skinned, filleted and cut into small pieces
500 ml (16fl oz)

Asia
Malaysia
Fish course
Side dish
Pescatarian
South East Asia
Gluten-free

Method

Put the fish, coconut milk and a little salt into a large pan. Cook gently for about 5 minutes until the fish is just cooked. Remove from the heat and put aside.

Heat the oil in a frying pan and sauté the shallots for about 5 minutes, until they are brown and crisp. Add the chillies and cook for a minute. Stir in the fish paste, turmeric and ginger to make your seasoning mix. Cook for a