Malaysian Fish Curry

Name: Malaysian Fish Curry
Yield: Serves 4-6
Cuisine: Malaysia
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 2 tablespoons Thai red curry paste; 4 scallions, finely sliced; 1 tablespoon coriander seeds, crushed; juice of 1 lime; 1 garlic clove, peeled and finely chopped; vegetable oil, for frying; 1 onion, peeled and grated; 4 Kaffir lime leaves; 1 fresh red chile, deseeded and very finely chopped; 1 tablespoon anchovy paste; 1 lb/450 g firm white fish fillets, cut into cubes

Preparation info

Serves
4-6

Difficulty
Easy

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.

Ingredients

1 lb/450 g firm white fish fillets, cut into cubes
1 tablespoon

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free
Spicy

Method

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 1¼ cups of water and bring to a boil, st