curry

Malaysian Style Fish in Coconut Curry

When it's fish on the menu I usually grill, broil or roast salmon with lots of different glazes or toppings. Either as filets or steaks. Ed likes salmon (and not much other fish), so, no complaints at dinner.

But recently we had company for dinner and even though some of my salmon recipes are suitable for a somewhat fancier meal than on any old Tuesday or such, I wanted to cook something different, something special.

So I experimented a few times to develop a good recipe for Malaysian style fish curry, because, (in my opinion anyway), Malaysian food is one of the most interesting, most intriguing and most delicious of all world cuisines.

This was the winner. I served it to our dinner guests. All plates were scraped clean.

But the recipe isn't that time consuming or elaborate, so you don't need to save it for a special occasion. Cook it anytime -- during the Nine Days before Tisha B'av, for example, when you might be more likely to be preparing fish for dinner. 

Or any Tuesday and such.

Although I served the curry with cooked rice, it would also be wonderful with rice noodles.

Malaysian Style Fish Curry

  • 1 stalk lemongrass
  • 1-1/2 cups coconut milk
  • 2-inch cinnamon stick, cut in half
  • 6 whole cloves
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 small chili pepper, chopped
  • 1 teaspoon chopped fresh ginger
  • 1/2 teaspoon turmeric
  • salt to taste
  • 24 ounces snapper, tilapia or halibut, cut into chunks (or 24 extra large shrimp)
  • cooked rice or rice noodles

Remove and discard the tough outer leaves of the lemongrass stalk. Remove some of the thinner, softer leaves and set them aside. Chop the tender portions (the thinnest inner leaves plus the bulb at the bottom). Combine the coconut milk, set-aside lemongrass leaves, cinnamon stick and whole cloves in a saucepan. Bring to a boil, lower the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened. Set aside. Heat the vegetable oil in a large saute pan over medium heat (or use a wok or stir fry pan). Add the onion and cook for a minute, stirring often. Add the garlic, chopped lemongrass, chili pepper, ginger, turmeric and salt to taste and stir fry for another minute. Add the fish and cook, stirring gently, for 3-4 minutes or until the pieces are lightly cooked. Strain the coconut milk mixture and pour the liquid into the pan with the fish. Bring to a simmer and cook for about 10 minutes. Remove the cinnamon stick and cloves. Serve with cooked rice or rice noodles.

Makes 4 servings

Hurry Hurry, Eat That Curry

I know there are differences in the traditions among observant Jews as to whether certain ingredients are permitted during Passover. Like beans, which most Ashkenazy Jews won't eat, but if your background is Sephardic, well, then beans are ok.

It's the same for curry powder, which contains cumin, which can be questionable and is generally not on the kosher for Passover list for many.

And so, if you're looking to use up your curry powder here's a goodie for dinner this week.

The other benefit? This recipe has four ingredients (not counting salt and pepper, which are optional) and is so easy that you will be thoroughly grateful for this dish during the tremendously busy time right before the holiday. And also during the year whenever you're busy and need a quick-and-easy dinner.

Also, it's really really tasty. And perfect with rice, which you might be wanting to use up as well. 

Easy 4-Ingredient Orange-Curry Chicken Breasts

  • 4 chicken breasts on the bone (or use whole legs)
  • 1/2 cup orange marmalade
  • 1 tablespoon lemon juice
  • 1/2 teaspoon curry powder, preferably hot curry powder
  • salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place the chicken in a roasting pan. In a small bowl, mix the orange marmalade, lemon juice and curry powder together and spoon over the chicken. Season with salt and pepper to taste. Place the chicken in the oven. Roast for 10 minutes. Baste the chicken and turn the heat down to 350 degrees. Roast for another 25-30 minutes, basting occasionally, or until the chicken is cooked through and the skin is crispy.

Makes 4 servings