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Recipe: Glynn Purnell's Malaysian Fish Curry


2 cloves of garlic

3 shallots

2 tbsp fish paste

1 tbsp Mai Siam fish sauce

2 red chilli

2 green chilli

Large stump of galangal (approx. 4cm)

12 curry leaves

1 tsp paprika

1 tsp turmeric

1 tsp ginger powder

1 tsp chilli powder

300ml Mai Siam coconut milk

2 tbsp tamarind paste

130ml fish stock

2 lemon grass

1 tbsp caster sugar

1 kg diced cod

Cooking Method

Serves 4

1. In a blender, blitz the garlic, shallots and galangal. Add the fish paste and a splash of fish sauce and water to make a paste

2. Heat a little oil in a pan, add the red and green chilli, curry leaves, paprika, turmeric, ginger powder and chilli powder. Now add the garlic paste and cook for 3 minutes until dry.

3. Add the coconut milk, tamarind and fish stock and drop in the lemon grass. Simmer for 8-10 minutes.

4. Add the sugar and the diced cod, cook for 5 minutes and then serve with bread, naan or roti canai.