Malaysian Fish Curry Recipe

Name: Malaysian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Paste; 3 shallots, quartered; 50 g piece galangal, quartered; 1/2 teaspoon ground turmeric; 1 teaspoon fennel seed; 1 teaspoon ground coriander; 1/4 cup madras curry paste; 2 tablespoons lime juice; 2 garlic cloves, quartered; 2 red Thai chile, quartered; 2 teaspoons sugar; Fish; 2 tablespoons oil; 250 ml coconut milk; 400 ml coconut cream; 4 white fish fillets, I used halibut but any is fine; 16 medium green prawns, I allow for 4 per person; 2 tablespoons desiccated coconut; 4 fresh kaffir lime leaves, sliced thinly (optional)

Servings: persons

Spice Paste
3 shallots, quartered
50 g piece galangal, quartered
1/2 teaspoon ground turmeric
1 teaspoon fennel seed
1 teaspoon ground coriander
1/4 cup madras curry paste
2 tablespoons lime juice
2 garlic cloves, quartered
2 red Thai chile, quartered
2 teaspoons sugar
Fish
2 tablespoons oil
250 ml coconut milk
400 ml coconut cream
4 white fish fillets, I used halibut but any is fine
16 medium green prawns, I allow for 4 per person
2 tablespoons desiccated coconut
4 fresh kaffir lime leaves, sliced thinly (optional)

1
Blend or process all the spice ingredients to form a smooth paste.
2
Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.
3
Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.
4
To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.
5
Serve with Jasmine rice or for lower carb version cauliflower.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Spice Paste, 3 shallots, quartered, 50 g piece galangal, quartered, 1/2 teaspoon ground turmeric, and more.

Yes, Malaysian Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malaysian Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions