Malaysian fish curry
- 3 shallots, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground turmeric
- 1 long red chilli, chopped
- 3cm piece ginger, peeled, chopped
- 1 teaspoon tamarind paste
- 2 teaspoons olive oil
- 2 large tomatoes, chopped
- ½ cup reduced-salt chicken stock
- 1 cup reduced-fat coconut milk
- 500g firm white fish fillets, cut into 3cm pieces
- 200g green beans, thinly sliced lengthways
- 1 teaspoon brown sugarlight brown cane sugarX
- 2 cups steamed basmati rice, to serve
- 2 bunches steamed Asian greens, to serve
1 Process shallots, garlic, turmeric, chilli, ginger and tamarind in a small food processor until finely chopped. Add the olive oil and 1 tablespoon of water; process until a thick paste.
2 Heat a large saucepan or wok over medium heat. Cook paste, stirring, for 2–3 minutes, or until fragrant. Add the tomatoes; cook, stirring, for 3–4 minutes more. Add the stock and coconut milk, bring to the boil. Reduce the heat and then simmer, covered, for about 15 minutes.
3 Add the fish and beans; simmer, covered, for about 5–10 minutes, or until the fish is cooked through and beans are just tender. Stir in the brown sugar. Serve curry with steamed rice and greens.
Nutrition Info (per serve)
Total fat 9.4g
–Saturated fat 4.9g
Dietary fibre 7.31g
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