Malaysian Mushroom and Fish Curry
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
Foods That Do Good e-cookbook