Malaysian Fish Curry with Asian Slaw
Ingredients For Asian Slaw:
¼ Red Onion
½ Courgette (optional)
Finely julienne all of the above (or use a mandolin slicer) and mix together
6 Cherry Tomatoes (halved)
1 tblspn Pickled Ginger
Fresh Mint, Coriander & Basil ripped into pieces (best with all three, but depending on what is
in season, just using one or two of these is fine).
Cut fish into bites sized pieces. Coat with potato starch and panfry in canola oil. Mix together
well the coconut cream, thai lime chilli sauce, curry paste and turmeric in a bowl or jar with a
lid and give a good shake. Once the fish is pan fried, take out of pan and leave to one side. Add
coconut cream with other ingredients to hot pan and cook for 1-2 mins on a high heat. Reduce down
until you have a thick consistency.
Pour curry sauce mixture onto plate (approx 5 tblspns), place fish in middle and top with Asian
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