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Easy recipe Malaysian Fish Curry Recipe

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Easy recipe Malaysian Fish Curry Recipe - four small eschalots, halved three garlic cloves threecm piece galangal or ginger, peeled, finely grated about two teaspoons shrimp paste (Recipes by ingridients <a href="/search/paste">paste</a>) or four-five large anchovy fillets one quarter cup (about sixtyml) canola or sunflower oil (Recipes by ingridients <a href="/search/sunflower-oil">sunflower oil</a>) four small red chillies, seeds removed, roughly chopped twenty fresh curry (Recipes by ingridients <a href="/search/curry">curry</a>) leaves, plus extra to serve one one/about two teaspoons sweet paprika one/about two teaspoon ground turmeric two hundred and seventyml can coconut milk (Recipes by ingridients <a href="/search/milk">milk</a>) one one/about two tablespoons tamarind concentrate about two lemongrass stems, outer leaves discarded, bruised with back of a knife, cut into fourcm lengths eight hundredg skinless and boneless bream, flathead, ling or snapper fillets, cut into fourcm pieces one teaspoon raw sugar, or to taste Roti canai (see related recipe), to serveStep one Process eschalots, garlic, galangal, shrimp paste (Recipes by ingridients <a href="/search/paste">paste</a>) and about two tablespoons water (Recipes by ingridients <a href="/search/water">water</a>) in a food processor, or pound in a mortar using a pestle, to form a. paste (Recipes by ingridients <a href="/search/paste">paste</a>)  Step about two Heat oil in a wok or large, deep frypan. Add, paste (Recipes by ingridients <a href="/search/paste">paste</a>) , chilli (Recipes by ingridients <a href="/search/chilli">chilli</a>)  curry (Recipes by ingridients <a href="/search/curry">curry</a>) leaves, paprika and turmeric and stir over medium-high heat for about two-three minutes until moisture evaporates. Add one/about two cup (one hundred and twenty-fiveml), water (Recipes by ingridients <a href="/search/water">water</a>)  coconut, milk (Recipes by ingridients <a href="/search/milk">milk</a>)  tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for ten minutes or until mixture reduces slightly. Add fish and sugar and simmer for five minutes or until the fish is just cooked. Malaysian Fish Curry Recipe. Adjust seasoning with salt (Recipes by ingridients <a href="/search/salt">salt</a>) and sugar to taste. Malaysian Fish Curry Recipe. Step three Serve scattered with extra curry (Recipes by ingridients <a href="/search/curry">curry</a>) leaves, with roti canai to dip in. sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>) . Malaysian Fish Curry Recipe.

four small eschalots, halved three garlic cloves threecm piece galangal or ginger, peeled, finely grated about two teaspoons shrimp paste (Recipes by ingridients paste) or four-five large anchovy fillets one quarter cup (about sixtyml) canola or sunflower oil (Recipes by ingridients sunflower oil) four small red chillies, seeds removed, roughly chopped twenty fresh curry (Recipes by ingridients curry) leaves, plus extra to serve one one/about two teaspoons sweet paprika one/about two teaspoon ground turmeric two hundred and seventyml can coconut milk (Recipes by ingridients milk) one one/about two tablespoons tamarind concentrate about two lemongrass stems, outer leaves discarded, bruised with back of a knife, cut into fourcm lengths eight hundredg skinless and boneless bream, flathead, ling or snapper fillets, cut into fourcm pieces one teaspoon raw sugar, or to taste Roti canai (see related recipe), to serveStep one Process eschalots, garlic, galangal, shrimp paste (Recipes by ingridients paste) and about two tablespoons water (Recipes by ingridients water) in a food processor, or pound in a mortar using a pestle, to form a. paste (Recipes by ingridients paste) Step about two Heat oil in a wok or large, deep frypan. Add, paste (Recipes by ingridients paste) , chilli (Recipes by ingridients chilli) curry (Recipes by ingridients curry) leaves, paprika and turmeric and stir over medium-high heat for about two-three minutes until moisture evaporates. Add one/about two cup (one hundred and twenty-fiveml), water (Recipes by ingridients water) coconut, milk (Recipes by ingridients milk) tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for ten minutes or until mixture reduces slightly. Add fish and sugar and simmer for five minutes or until the fish is just cooked. Malaysian Fish Curry Recipe. Adjust seasoning with salt (Recipes by ingridients salt) and sugar to taste. Malaysian Fish Curry Recipe. Step three Serve scattered with extra curry (Recipes by ingridients curry) leaves, with roti canai to dip in. sauce (Recipes by ingridients sauce) . Malaysian Fish Curry Recipe.

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