Moreish Malay curry with pilau rice and coriander-mint chutney | Spekko Rice
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Moreish Malay curry with pilau rice and coriander-mint chutney

Moreish Malay curry with pilau rice and coriander-mint chutney

  • Serves: 4
  • Difficulty: hard
  • Prep time:
  • Cooking time:
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Ingredients

    For the curry
    1 kg fillets or loin of hake cut into large pieces
    2 tsp salt
    2 tsp turmeric powder
    3 tbsp oil
    1 tsp sugar
    1 bay leaf
    5 green cardamom pods
    1 large red onion, finely chopped
    2 tbsp grated garlic
    2 tbsp grated ginger
    3 green chilies (finely chopped)
    2 large tomatoes grated
    1 – 2 tbsp tomato paste
    1 tsp cumin powder
    1 tsp coriander powder
    1 tsp chili powder
    2 cups coconut milk

    For the pilau rice
    1tbsp vegetable oil
    1 1/2 tbsp mustard seeds
    3 cardamom pods (husks removed and seeds crushed crushed)
    1 tbsp cumin seeds
    1/2 tbsp ground cinnamon
    1 garlic clove
    1 bay leaf
    250 g Spekko Long Grain Parboiled Rice
    1/2 tbsp turmeric
    3 cups boiling water

    For the mint & coriander chutney
    1 ½ cups picked fresh mint leaves
    1 cup fresh coriander leaves
    +/- 3/4 cup plain yogurt
    1 green chilli
    3 cloves of garlic
    1 X 3 cm piece ginger
    2 tsp lemon juice
    1 tsp ground cumin
    1 tsp salt

    To garnish
    fresh coriander
    sliced red chillies

Method

    1. Place the fish in a big bowl. Sprinkle with half of the salt and half of the turmeric. Mix and set aside for 15 minutes.
    2. Place a non-stick pan on a medium heat and heat 1 tablespoon of the oil. Layer the marinated fish and cook for 30 seconds on each side. It will be partially cooked. Remove and set aside.
    3. In the same pan, heat the remaining oil. Add the sugar followed by the bay leaf and the green cardamom pods. Sauté for about 2 seconds.
    4. Add in the onion, garlic, ginger, chopped green chillies and the rest of the salt and turmeric and cook a further 2 minutes. Stir and cook for 5 minutes or until the oil starts to release from the edges of the pan.
    5. Layer the partially fried fish in the pan and stir it gently to coat the mixture all around.
    6. Pour the coconut milk along with ¼ cup of water. Cook for 3 more minutes or until the fish is cooked through. Add salt/pepper to taste.

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