Kiri malu

Kiri malu

Fish white curry

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g skinless, boneless firm white fish fillets
1/2 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon fenugreek seeds
1 onion, thinly sliced
2 garlic cloves, finely chopped
8 curry leaves
375ml thin coconut milk
125ml thick coconut milk
lemon juice, to taste

Method

  1. Wipe the fish with damp paper towel. Rub each fish fillet with turmeric and ½ teaspoon of the salt. Soak the fenugreek seeds in 60 ml water for 30 minutes.
  2. Put the fenugreek seeds into a saucepan with the onion, garlic, curry leaves, thin coconut milk and the remaining salt. Simmer gently until the onion has softened, stirring well. Add the fish and simmer for a further 10 minutes, then add the thick coconut milk and cook for a few minutes longer. Remove from the heat and add the lemon juice, to taste. Serve with rice and sambols.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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