Malaysian fish curry

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the curry paste

  • 4 Thai shallots, peeled and chopped
  • 4 garlic cloves
  • 2cm/¾in fresh root ginger, peeled
  • 2 tsp shrimp paste
  • 4 red chillies, chopped
  • 50g/1¾oz curry powder

For the curry

  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 1 tsp turmeric
  • 1 tsp fenugreek seeds
  • ½ tbsp mustard seeds
  • 10–15 fresh curry leaves
  • 1 tbsp tamarind paste
  • 400ml tin coconut milk
  • 3 small Thai aubergines, cut in half
  • 6 okra
  • 3 tomatoes on the vine, chopped
  • 1 whole sea bream on the bone, cut into chunks
  • 300g/10½oz fresh tuna, cut into chunks
  • 1 fillet red snapper, cut into chunks

To serve

  • steamed basmati rice
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