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Malaysian Fish Curry

Firm white fish, either ling, salmon or snapper, and okra and tomatoes is added to a spicy sauce, being a mix of onion, ginger & garlic, chillies, paprika, turmeric and lemongrass, cooked in coconut milk, with a splash of tamarind and a bit of raw sugar, carefully balanced so that the slight sourness doesn't overpower the rich depth of flavour of the curry.

Best served with rice or roti, alongside Indian fried green beans.

Growing up in Port Dickson, a coastal town in Malaysia the meal was cooked with freshly caught fish. Much was made of the occasion, walking to the market, choosing the correct fish, gathering herbs from off tables, grinding the different elements, and cooking the meal with my mother.
 

Spice Level = Spicy 🌶🌶

Contains: Fish and fish products (eg fish sauce)

Ingredients: Onion, garlic, ginger, red chillies, curry leaves, lemongrass, paprika, turmeric, coconut milk, vegetable oil, tamarind paste, raw sugar, fish

Reheating Instructions: Defrost in refrigerator overnight, and reheat in microwave for 3 minutes, stirring half way. In oven, 15- 20 minutes at 180C , covered, stir and check is heated through. Top with chopped coriander if desired.

 

Customer Reviews

Based on 8 reviews
88%
(7)
13%
(1)
0%
(0)
0%
(0)
0%
(0)
R
R.
Yummy
Thanks Reihan for your review :) So happy you loved it!
G
G.
Yummy
J
J.P.
Fish curry - delicious
E
E.
Yummy Fish Curry
M
M.
Lovely curry

Customer Reviews

Based on 8 reviews
88%
(7)
13%
(1)
0%
(0)
0%
(0)
0%
(0)
R
R.
Yummy
Thanks Reihan for your review :) So happy you loved it!
G
G.
Yummy
J
J.P.
Fish curry - delicious
E
E.
Yummy Fish Curry
M
M.
Lovely curry

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