Mushrooms Recipe

Malaysian Mushroom & Fish Curry

April 20, 2016

Malaysian Mushroom & Fish Curry 0 5 0

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  • Cook 20 mins
  • 20 mins

    20 mins

  • Serve 4 Servings


2 tbs vegetable oil

400g cup 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 tbs fried Asian shallots (see tip)

3 tbs coriander leaves

Steamed rice and or roti, to serve


1Heat a deep, large frying pan over high heat. Add half the oil and all the mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender. Remove to a bowl. Add remaining oil and curry leaves (if using) to the hot pan and cook for 1 minute or until curry leaves are crisp. Remove to a plate lined with paper towel.

2Cut fish into 6cm pieces. Reduce heat to medium, add curry paste, cook, stirring often for 2 minutes or until fragrant. Add fish and cook for 2 minutes, turning to coat both sides.

3Add the stock and coconut milk. Bring to the simmer. Reduce heat to medium-low, cover and simmer 5 minutes until fish just cooked through. Add the mushrooms and capsicum to the curry, simmer uncovered 3-4 minutes until warmed through. Stir in green onions.

4Scatter over the fried curry leaves, shallots and coriander. Serve with and steamed rice and or roti.