Malaysian Fish Curry (Ikan Moolee) Recipes

Ingredients :

700g monkfish, hokey o red snapper fillet salt, to season

3 tbsp freshly grated or desiccated (shredded) coconut

2 tbsp vegetable oil

1 piece galingal or fresh ginger, 2.5cm long, peeled and thinly sliced

2 small red chilies, seeded and finely chopped

2 cloves garlic, crushed

1 piece lemon grass, 5cm shredded

1 piece shrimp paste, 12mm square, or 1 tbsp fish sauce

400g canned coconut milk

575ml chicken stock

1/2 tsp turmeric

3 tbsp sugar

juice of 1 lime, or 1/2 lemon

Method :

Cut the fish into large chunks, season with salt and set aside. Dry fry the coconut in a large wok until evenly brown. Add the vegetable oil, galingal or ginger, chilies, garlic and lemon grass and fry briefly. Stir in the shrimp paste or fish sauce. Strain the coconut milk in a sieve, then add the thin coconut milk. Add the chicken stock, turmeric, sugar, a little salt and the lime or lemon juice. Simmer for 10 minutes. Add the fish and simmer for 6-8 minutes. Stir in the thick part of the coconut milk, simmer to thicken, and serve with rice.

Hot Tomato Sambal is often served as an accompaniment to this dish.

Serves 4 - 6

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