By Gemma Tully
MALAYSIAN FISH CURRY
8 steps
Prep:10minCook:50min
pinch of nom - quick and easy
***200g LAKSA PASTE USED FOR 6 PEOPLE - SUPER SPICY
USE LESS FOR MILD TASTE***
Updated at: Thu, 17 Aug 2023 06:03:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories561.2 kcal (28%)
Total Fat29.1 g (42%)
Carbs35.2 g (14%)
Sugars6.2 g (7%)
Protein34.2 g (68%)
Sodium144 mg (7%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
185glaksa curry paste
400mlunsweetened coconut milk
dairy-free, alternative
400gpotatoes
peeled and cut into 1.5cm, just over 1/2 inch chunks
700gskinless boneless cod fillets
cut into 4cm chunks
100gfine green beans
trimmed and left whole
10gfresh coriander
roughly chopped, to serve
50gbasmati rice
uncooked, per portion, cooked according to packet instructions + 173 kcal per 125g cooked serving
Instructions
Step 1
Heat the curry paste in a medium saucepan over a low heat for 1-2 minutes and stir.
Step 2
Add the dairy-free coconut milk alternative and stir.
Step 3
Add the potatoes, bring to the boil, then lower the heat and cover.
Step 4
Simmer for 20-25 minutes until tender.
Step 5
Add the fish and gently press down to submerge in the sauce.
Step 6
Do not stir it, otherwise the fish will break up.
Step 7
Cover and simmer on a low heat for 10 minutes.
Step 8
Add the beans on top of the fish, cover and simmer for a further 10 minutes - again, don't stir to avoid breaking up the fish!
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
