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Nyonya Fish Curry

This curry combines local ingredients such as lemongrass and fish sauce, with Chinese soy sauce and dried spices brought by Indians who also settled in Malaysia.

35 minutes

25 minutes

3/5

Also works a treat with: Prawns

Book: Curry Legend World Tour (p80)

Goes great with: Plain Rice (p164), Roti Paratha (p174) and Green Chilli Sambal (p212)

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‘Nyonya’ is a respectful term for a female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia. This curry combines local ingredients such as lemongrass and fish sauce, with Chinese soy sauce and dried spices brought by Indians who also settled in Malaysia.

Click here to read all about our spice travels to research different recipes!

Recipe

35 minutes

25 minutes

3/5

Serves

4 with sides

Effort

Medium Effort

Main Ingredient

Fish/Seafood

Main Ingredient

Green Veg

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Rich

Meal Taste

Tangy

Origin

Country

Malaysia

  • 500g firm fleshed fish fillets - cut into large chunks
  • 150g shallots or 1 medium red onion - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 2 cloves of garlic - roughly chopped
  • 1 red chilli - roughly chopped (seeds removed if you prefer less heat)
  • 2 lemongrass stalks - thinly sliced
  • 1 lime
  • 150g okra or green beans - cut into 3cm lengths
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce (or use extra fish sauce)
  • 1 tbsp sugar

Curry Legend World Tour

Curry Legend World Tour

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Nyonya Fish Curry - PDF Recipe Only - £0.50

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