4.4
(21)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Process eschalots, garlic, galangal, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
Step 2
Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste.
Step 3
Serve scattered with extra curry leaves, with roti canai to dip in sauce.
Your folders
seriouseats.com
Your folders
cookeatworld.com
4.3
(16)
30 minutes
Your folders
taste.com.au
4.5
(4)
12 minutes
Your folders
worldfoodtour.co.uk
Your folders
cookshideout.com
5.0
(3)
30 minutes
Your folders
silkroadrecipes.com
5.0
(2)
3 minutes
Your folders
nyonyacooking.com
5.0
(3)
1 hours
Your folders
rasamalaysia.com
4.8
(25)
45 minutes
Your folders
keviniscooking.com
3.8
(28)
3 minutes
Your folders
cookeatworld.com
4.8
(5)
Your folders
taste.com.au
4.6
(25)
50 minutes
Your folders
joyousapron.com
5.0
(34)
30 minutes
Your folders
food52.com
3.8
(4)
Your folders
glebekitchen.com
5.0
(8)
30 minutes
Your folders
recipetineats.com
5.0
(147)
25 minutes
Your folders
triedandtruerecipe.com
5.0
(3)
20 minutes
Your folders
rainbowplantlife.com
35 minutes
Your folders
christieathome.com
5.0
(9)
20 minutes
Your folders
bonappetit.com
4.8
(7)