Fish & Prawn Curry

This Fish & Prawn Curry recipe has a lot of South Indian flavour - it's a little bit salty and starchy, and the soup has got a lot of flavour going for it. It's got just the right blend of spices for an all-authentic Malaysian-style fish head curry. This is one of the most sought-after dishes by Malaysian curry lovers. And the best part, you can cook it in a very easy and quick way at home with Khimyan Fish & Prawn Curry Paste.

Just like when you're using any Khimyan's brand curry paste in your favourite recipes, it's all about options: you can make changes to the recipe to suit your needs. If you want to sink your teeth into a nice, fresh fish head, all you have to do is add one to the recipe, creating a dish that's perfect for your craving. If fresh squid or shellfish is more your thing, then add them to this recipe. Adding shellfish to this recipe will add a hint of sweetness to the finished dish.

To pull off any good curry fish recipe, you'll need really good fish and that means using the freshest that you've got. Fresh cod makes for the best choice though if you have to depend on frozen fish, then trying getting any white fish with a mild taste to it, ones that only take a few minutes to cook normally. In Malaysia, most people choose to use Ang Sai (Red Lion Fish) for their fish curry.

Here's an interesting tidbit: some of the local old folk love to use leftover fish curry as a dip for their toast, similar to how people enjoy toasted baguette slices with savoury dip. These old folk tell me they enjoy this snack because the flavours in a good fish head curry intensify overnight. If you're interested enough to try this, you can keep some leftover fish head curry overnight in the fridge and reheat it the next day to see the difference in taste!

Preparation:

• 600g fish
• 50g shrimp (shelled and deveined)
• 6 okra
• 1 eggplant (diced)
• 1 tomato (diced)
• 1 onion (sliced)
• 80 ml coconut milk or fresh milk
• 400 ml water

• 1 packet Khimyan's Fish & Prawn Curry Paste

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Direction:

1. Bring 400ml water to boil, then pour 1 packet of Khimyan's Fish Curry Paste and stir for 1 minute.
2. Add in fish, shrimp, okra, eggplant and tomato, cook in medium heat for 10 minutes. Add the coconut milk and bring it to boil.
3. Sprinkle the onion slices on top.
4. Serve hot and enjoy it with rice or bread.

What our customer says about it

I've tried the fish curry, and it also easy to cook, I always thought that cook a bowl of curry need a lot of ingredients and works but now I'm wrong as with this convenient packet, I can cook whenever I wasn't as long as I get a fresh fish from supermarket and few more ingredient, then I can make my own curry to eat. The taste suitable for me which my mom also said my cooking skill is improved :). You may try it sometimes and amazed your friends and family.

Pss: Who say guys can't cook good food at home? Try yourself."- Yap Chong, Kuala Lumpur

"It is very very good. i can honestly say that it tastes authentic like you can find in a good hawker or restaurant in Penang. It has been difficult to even get good tasting food in Penang nowaday, yours just perfect to at least come as an option. keep it up." - Lim Yuh Hock, Kuala Lumpur