Malaysian fish curry

You can use any firm white fish to make this aromatic fish curry. A perfect dish for Saturday night dinner ... although with a preparation and cooking time of less than 45 minutes, it could work on weeknights too.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Malaysian fish curry
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 stalk lemongrass, finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh long green chilli, thinly sliced
  • 2 piece fresh ginger, finely chopped
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon ground turmeric
  • 400 millilitre can coconut milk
  • 375 millilitre carton fish stock
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 750 gram firm white fish, cubed
  • 1/4 cup coarsely chopped fresh coriander
  • 1/4 cup fresh basil leaves
  • 1/2 lemon, juiced
  • steamed white rice and lemon wedges, to serve


Malaysian fish curry
  • 1
    Heat oil in a large saucepan on high. Saute onion, lemongrass and garlic for 2-3 minutes or until onion is tender. Stir in green chilli, ginger, chilli flakes and turmeric. Cook, stirring, for 1 minute, until fragrant.
  • 2
    Blend in coconut milk, stock, fish sauce and brown sugar. Bring to boil. Reduce heat to medium and simmer, uncovered, for 20 minutes, until sauce thickens slightly.
  • 3
    Add fish. Cook, stirring, for 3-4 minutes or until fish is cooked through. Remove from heat. Stir herbs and lemon juice through. Serve with rice and lemon wedges.


Curry can be frozen for up to 2 months. Rice can be frozen for up to 3 months. Defrost in the fridge or microwave before reheating in a saucepan with a little water. Bring curry to the boil on high and simmer for 3 minutes. To reheat rice, sprinkle with a little water. Microwave, covered, on high (100%) power, for 2-3 minutes or until hot (stir after every minute).

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