Click on the image, above to submit to Pinterest.

Rendang Fish Curry

Rendang Fish Curry is a modern Fusion recipe (based on Malaysian cookery) for a classic curry of sole in a rendang curry paste, coconut milk and fish stock base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Rendang Fish Curry.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesFusion RecipesFusion Recipes

This recipe demonstrates the versatility of Malaysian-style rending curry paste, marrying it with fish rather than the more common beef. This yields a delicious, economical and quick to prepare midweek meal. I’ve used slightly more expensive sole fillets in this example, but you could use basa or any economical white fish.

Ingredients:

4 fillets of yellow fin sole (about 125g each)
Juice of 1 lemon
1 tbsp olive oil
1 onion, sliced
2 bell peppers, thinly sliced
3 tbsp rendang curry paste
2 kaffir lime leaves
400ml tin coconut milk
200ml hot fish stock
500g cooked basmati rice

Method:

Put the fish in a bowl and squeeze over the lemon juice. Set aside for 5 minutes to marinate.

Meanwhile place a large, non-stick, frying pan over medium heat. When hot add the oil and use to fry the onion and bell peppers for about 5 minutes, or until softened. Stir in the curry paste, then add the lime leaves and continue cooking for 2 minutes more, or until fragrant.

Pour in the coconut milk and fish stock and bring to a boil. Reduce to a simmer and add the fish. Cook for 4 minutes, or until the fish is flaky and cooked through.

Serve the fish curry with the cooked rice.