By: Susan Joy
Malaysian curries have such a depth of flavour and are usually more fragrant than spicy hot. My Malaysian Fish Curry has a delicious intense fragrance and has so much flavour, it’s one of my favourite curry dishes.
I’ve packed it with gut-friendly fibre from sweet potato and green beans. If you would like a much hotter curry, sprinkle with organic chilli flakes when serving. I haven’t used a pre-made spice mix as I like to avoid anticaking agents, plus it makes it easier to create and adjust the flavour when adding them individually.
Heat a large saucepan on medium, add half the coconut oil and the onion. Cook the onion for 2 – 3 minutes to soften then add the garlic and ginger and cook for a further minute.
Spoon in the remaining coconut oil, tamarind, turmeric, cumin, coriander, cardamon, garam marsala, cloves, chilli and coconut sugar. Stir the spices through the onion mixture for 30 – 40 seconds or until fragrant. Add the sweet potato to the pot and stir to coat well in the onion-spice mixture.
Pour in the lime juice, broth and coconut cream and add the star anise. Bring to a simmer and cook uncovered until the sweet potato is just tender approximately 10 – 12 minutes.
Add in the green beans, salt and pepper, and cook for 5 minutes.
Gently place in the fish pieces and cook for 5 – 6 minutes or until the fish is cooked through. Taste your curry and add extra spices if needed.
Serve in individual bowls, garnished with fresh coriander leaves and a sprinkling of chilli flakes if you desire a hotter dish.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied