Malaysian mushroom and fish curry is a delicious and flavorful dish that is perfect for a weeknight meal. It is made with a variety of ingredients, including mushrooms, fish, curry paste, coconut milk, and spices. The curry is simmered until the flavors are well-developed, and it is then served with rice or roti.
History
The origin of Malaysian mushroom and fish curry is a bit of a mystery. Some believe that it originated in the Malay Peninsula, while others believe that it came from India or China. Regardless of its origins, Malaysian mushroom and fish curry is a popular dish in Malaysia and is enjoyed by people of all cultures. The first known mention of Malaysian mushroom and fish curry was in a cookbook published in Malaysia in the early 1900s. The recipe called for a variety of ingredients, including mushrooms, fish, curry paste, coconut milk, and spices. The curry was simmered until the flavors were well-developed, and it was then served with rice.
Over time, the recipe for Malaysian mushroom and fish curry has evolved. Today, there are many different variations of the dish, each with its own unique flavor. Some common variations include adding vegetables, such as potatoes, carrots, or onions, or adding other proteins, such as chicken, shrimp, or tofu. The curry can also be made spicier by adding more curry paste or chili peppers.
Ingredients
- 2 tablespoons vegetable oil
- 400g mushrooms, sliced
- 20 fresh curry leaves, optional
- 500g skinless thick white fish fillets
- 185g jar Malaysian curry paste
- 1/2 cup fish stock or water
- 1/3 cup coconut milk
- 1 red capsicum, thinly sliced
- 4 green onions, thinly sliced
- 2 tablespoons fried Asian shallots (see tip)
- 3 tablespoons coriander leaves
- Steamed rice and or roti, to serve
Instructions
Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the curry leaves, fish, curry paste, fish stock or water, coconut milk, red capsicum, green onions, and fried Asian shallots. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the fish is cooked through. Stir in the coriander leaves and serve with rice or roti.
Addition
There are many different types of fish that can be used in Malaysian mushroom and fish curry. When it comes to selecting the fish for this curry, Malaysians prefer using fish with firm flesh that can withstand the cooking process. Popular choices include red snapper, grouper, or mackerel.
Conclusion
Malaysian mushroom and fish curry is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. So gather your ingredients and give it a try!
Article curated by Naw Eh Wai Htoo
