Fragrant Malaysian fish curry – Food & Home Magazine
Delight in the aromatic fragrances of a Malaysian fish curry packed with flavor from coconut, ginger, and lemongrass. Perfect for a comforting meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 60ml (¼ cup) desiccated coconut
- 60ml (¼ cup) oil
- 30ml (2 tbsp) fresh ginger, finely chopped
- 2 red chillies, seeded and finely chopped
- 3 garlic cloves, finely chopped
- 1 lemon grass stalk, finely chopped
- 20ml (4 tsp) fish sauce
- 1 x 420g tin coconut milk
- 400ml chicken stock
- 5ml (1 tsp) ground turmeric
- 20ml (4 tsp) sugar
- juice of 1 lime
- 700g hake fillets, sliced
- salt and ground black pepper, to taste
- basmati rice, to serve
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