Ingredients /nutrition
- 6 chopped garlic cloves
- 1 pc chopped root ginger
- 1 chopped red chili
- 150 ml water
- 3 1/2 tbsp vegetable oil
- 1 sliced onion
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 420 ml coconut milk
- salt to taste
- 470 g fish fillet, cut into bite size pieces
Methods / instructions
- Combine the first 3 ingredients in a food processor or blender. Add in water and mix until smooth.
- Heat oil in a saute pan and sweat onions until transparent.
- Add in cumin and turmeric. Stir for 1/2 minute.
- Add in garlic mixture and cook for 1 1/2 minutes.
- Pour in coconut milk, bring to boil until sauce reduce to half.
- Season well with salt and add in fish.
- Cook for 6-7 minutes.
- Serve warm with steamed fragrant rice.
Servings: 4
More Malaysian cookings:
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