Nyonya Fish Curry

Serves 4

30 Minutes Easy


1 tbsp Azalea Grapeseed Oil

½ tsp shrimp paste

1 stick cinnamon

1 star anise

2 tbsp store-bought red curry paste

½ tsp ground turmeric

400ml coconut cream

1 stalk lemongrass, bruised, cut in half lengthways

1 sprig curry leaves, plus extra to serve

500g skinless, firm, white fish (we used sea perch), cut into 5cm pieces

1 tbsp tamarind puree

2 tsp caster sugar



Heat a large frypan over high heat, add oil, shrimp paste, cinnamon and star anise and fry until fragrant, about 30 seconds. Add curry paste and turmeric and cook, stirring, for a further 30 seconds. Add coconut cream, lemongrass and curry leaf sprig. Lower heat to low-medium and cook, stirring occasionally, until sauce thickens.


Add fish, tamarind and sugar and cook, stirring, until fish is just cooked through (about 2 mins). Discard lemongrass stalk, cinnamon and star anise and serve with extra curry leaves to garnish.