Malaysian Mushroom and Fish Curry

October 04, 2017

Malaysian Mushroom and Fish Curry

Serves four


2 tbsp vegetable oil

400g cup mushrooms, sliced

20 fresh curry leaves, optional

500g skinless thick white fish fillets

185g jar Malaysian curry paste

cup (125ml) fish stock or water

cup (80ml) coconut milk

1 red capsicum, thinly sliced

4 green onions, thinly sliced

2 tbsp fried Asian shallots

3 coriander leaves, to serve

steamed rice and/or roti, to serve


Heat a deep, large frying pan over high heat. Add half the oil and all the mushrooms, cook, shaking the pan occasionally for five minutes until mushrooms are just tender. Remove to a bowl.

Add remaining oil and curry leaves (if using) to the hot pan and cook for 1 minute or until curry leaves are crisp. Remove to a plate lined with paper towel.

Cut fish into 6cm pieces. Reduce heat to medium, add curry paste and cook, stirring often for two minutes or until fragrant. Add fish and cook for two minutes, turning to coat both sides.

Add the stock and coconut milk. Bring to the simmer. Reduce heat to medium-low, cover and simmer for five minutes until fish is just cooked through. Add the mushrooms and capsicum to the curry, simmer uncovered for three to four minutes until warmed through. Stir in green onions.

Scatter over the fried curry leaves, shallots and coriander. Serve with steamed rice and/or roti.

Source: Dairy Australia’s Dairy Kitchen

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