A tantalising dish that marries the fragrant and spicy elements of Malaysian cuisine with tender fish and potatoes. This curry is a symphony of flavors, featuring aromatic herbs and spices in a creamy coconut-based sauce. It’s a dish that invites your taste buds on a journey through the vibrant and diverse flavours of Malaysia, making it a delightful and memorable meal.
- Put the potatoes into a pan of boiling water and cook for 5 minutes and drain.
- For the curry paste place all the ingredients into a food processor and pulse until smooth. You may need to scrape down the side a couple of times until blended and smooth.
- In a dry frying pan add the curry paste and cook for 3-4 minutes with the potatoes until you have a wonderful aroma in the air. Pour in the coconut milk, vegetable stock and soy sauce. Bring to a simmer and pop in the fish, but not the prawns and cook for about 3 minutes. Then add the prawns, peas, pak choi and coriander. Simmer for 5 minutes.
- Mix the cornflour with some of the sauce in a small bowl, add to the pan and stir until slightly thickened and serve.
