Malaysian Fish Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a great way to serve firm fish. It has a definite taste of Asia about it and is a very quick dish to cook.



Put the fish, anchovy paste, and chile into a large bowl, then mix together and let stand in the refrigerator for about 30 minutes.

Heat a little vegetable oil in a skillet and sauté the onion until soft.

Add the lime leaves, red curry paste, and cups of water and bring to a boil, st