Fragrant Malaysian fish curry

October 14, 2008 (Last Updated: January 11, 2019)
Fragrant Malaysian fish curry recipe


Fragrant Malaysian fish curry


  • 60ml (¼ cup) desiccated coconut
  • 60ml (¼ cup) oil
  • 30ml (2 tbsp) fresh ginger, finely chopped
  • 2 red chillies, seeded and finely chopped
  • 3 garlic cloves, finely chopped
  • 1 lemon grass stalk, finely chopped
  • 20ml (4 tsp) fish sauce
  • 1 x 420g tin coconut milk
  • 400ml chicken stock
  • 5ml (1 tsp) ground turmeric
  • 20ml (4 tsp) sugar
  • juice of 1 lime
  • 700g hake fillets, sliced
  • salt and ground black pepper, to taste
  • basmati rice, to serve



Pan-fry the coconut in a hot wok until just browned. Add the oil, ginger, chilli, garlic and lemon grass, and stirfry for a second. Stir in the fish sauce and coconut milk.


Add the stock, turmeric, sugar and lime juice, and simmer for about 5 minutes. Add the hake and continue to simmer until the sauce thickens, about 10 minutes.


Season and serve with basmati rice while hot.



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