Malaysian Fish Curry By Chef Zakir

By on December 5, 2011

 Malaysian Fish Curry By Chef Zakir

Ingredients
Fish fillet ½ kg
Desiccated coconut 50 gm
Onion 1
Flour ½ cup
Garlic 4-5 cloves
Ginger 1 piece
Coconut milk 200 ml
Green chilies 2 – 3
Fresh red chilies 2 – 3
Almond boiled 10 – 12
Lemon grass 1 tsp
Black pepper powder ½ tsp
Turmeric powder 2 tsp
Oil 3 tbsp
Spring onion/chives for garnish
Salt to taste

Method
• Cut ½ kg fish fillets into cubes, marinate with a little salt and ½ cup flour. Then shallow fry with a little oil and keep aside.
• Dry roast 50 gm desiccated coconut in a wok, remove and keep aside.
• Grind together roasted coconut, 1 chopped onion, 10 – 12 boiled and peeled almonds, 2 tsp turmeric, 1 tsp lemon grass, ¼ cup coconut milk, 4 – 5 cloves of garlic and 1 medium piece of ginger. Grind well to a smooth paste and keep aside.
• Heat 3 tbsp oil in a pan, add onion paste with the remaining coconut milk, fry for 4 – 5 minutes till sauce thickens.
• Now add fried fish cubes with 2 – 3 green chilies. Also add ½ tsp black pepper powder and salt to taste.
• Dish it out, garnish with spring onion leaves or chives, serve hot.