Gluten Free Malaysian Fish Curry with Blistered Snow Peas & Sugar Snap Peas

Gluten Free Malaysian Fish Curry with Blistered Snow Peas & Sugar Snap Peas
Indulge in the delightful flavours of Malaysia with this Gluten-Free Malaysian Fish Curry, accompanied by the vibrant crunch of Blistered Snow Peas and Sugar Snap Peas.

This exotic dish combines the richness of coconut milk, the aromatic essence of Malaysian curry paste, and the tender goodness of white fish, all brought together in a gluten-free culinary masterpiece. Whether you have dietary restrictions or simply crave a taste of Malaysia.

Serves 4

4 x 200g salmon or trout fillets, skin on

2 tbsp coconut oil, melted

2 cloves garlic, crushed

400ml coconut milk

1 lime, juice and finely grated zest

200g snow peas

150g sugar snap peas

Snow pea tendrils, to serve

MalaysIan spice blend

1 tsp ground turmeric

2 tsp ground ginger

½ tsp dried chilli

2 dried cloves

2 tbsp desiccated coconut

1 tsp fennel seeds

1 tsp ground cinnamon

½ tsp black peppercorns

1 tbsp salt flakes

2 tsp rice flour

For the spice mixture, combine all ingredients in a spice grinder or mortar and pestle and grind until fine powder. Rub the fish with 1 tsp coconut oil, sprinkle over 1 tbsp spice blend. Marinate, refrigerated for 1 hour.

Heat 1 tbsp coconut oil in a large, deep-sided frying pan over high heat. Add the fish, skin-side down, and cook for 4-6 minutes, or until crispy. Remove from the pan and set aside.

Add remaining spice mix and garlic to the pan and cook over medium heat for 4 minutes, or until fragrant. Add the coconut milk and 2 cups water and bring to a simmer, cook for 6-8 minutes or until slightly reduced and thickened. Return the fish to the sauce, skin-side up, reduce heat to low and simmer for 5 minutes or until just cooked through. Add lime zest and juice to the sauce and stir to combine.

Heat remaining coconut oil in a large frying pan over high heat. Add snow peas and sugar snap peas, season with salt and pepper and cook for 6-8 minutes, or until they start to colour. Serve curry topped with snow peas, sugar snap peas and tendrils.

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