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Penang-style Nyonya Fish Curry
Penang-style Nyonya Fish Curry is a traditional Malaysian recipe for an classic curry of fish with fresh spices flavoured with the classic Nyona tomato sambal. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Penang-style Nyonya Fish Curry.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
8
Rating: 
Tags : CurrySpice RecipesMalaysia Recipes
Nyona is a Malaysian cuisine that represents a fusion Malaysian, Chinese, and Indonesian foods offering a tasty combination of flavours that these nations have to offer. The cuisine is characterised by a complex tomato-based sambal (sometimes called Nyona paste). This recipe hails from the Malaysian state of Penang.
Ingredients:
900g (2 lbs) monkfish
Sea salt to taste
4 tbsp desiccated coconut
2 tbsp vegetable oil
2 bird’s eye chillies finely chopped
2 garlic cloves, finely chopped
1 tsp lemongrass powder
1 tbsp finely chopped galangal
1 tbsp fish sauce
380g (13.5 oz) coconut milk
600ml (2 1/2 cups) stock or water
1/2 tsp ground turmeric
1 tsp ground coriander
1 tbsp sugar
juice of 1 lime
salt to taste
For the Tomato Sambal:
2 tomatoes
1 onion finely chopped
1 bird’s eye chilli finely chopped
juice of 1 lime
3 tbsp frozen grated coconut or freshly grated coconut
1/4 tsp sugar
1/2 tsp salt
Method:
Skin the fish if you did not have it done at the fish market then cut into large pieces (about 5cm [2 in]) and season lightly with salt.
Using a dry wok or non-stick pan toast the desiccated coconut until golden brown. Add the oil, chillies, garlic and galangal. Fry for 1 minute, until the garlic starts to change colour.
Now stir in the coconut milk, stock (or water), fish sauce, turmeric, coriander, lemongrass powder, lime juice, sugar and salt. Bring the mixture to a boil, reduce to a simmer and cook for 15 minutes. Add the fish and continue cooking for 10 minutes, until the fish is cooked through.
For the sambal, begin by preparing a tomato concasse. Bring a large pot of water to a boil, cut a small X in the base of the tomatoes then drop in the boiling water and cook for about 3-4 minutes, until the skin starts to crack. Remove immediately and place in a large bowl of ice water, to immediately stop the cooking process.
Peel the tomatoes and remove the inner membranes with the seeds. Chop the tomatoes flesh (and that’s your concasse done!).
Combine the chopped tomato flesh with the onion, chilli, lime juice, coconut, sugar and salt. Stir to combine. Set aside to rest for at least 10 minutes for flavours to develop.
Serve the Fish Curry accompanied with steamed jasmine rice and Tomato Sambal.
