Malaysian Fish Curry

Name: Malaysian Fish Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500 grams gurnard fillets, skinned and boned.; 2 cups coconut milk.; 2 small onions.; 1-5 medium chillis.; 2 teaspoons grated fresh ginger.; 2 cloves garlic, crushed.; ½ teaspoon salt.; 1 teaspoon grated lemon rind.; 1 teaspoon fenugreek.; Juice of 1 lemon.

SpotX Wild Foods Recipe from Gavan Kim
Prep:10 minutes Cook:15 minutes Difficulty:1

Ingrediants:

500 grams gurnard fillets, skinned and boned.
2 cups coconut milk.
2 small onions.
1-5 medium chillis.
2 teaspoons grated fresh ginger.
2 cloves garlic, crushed.
½ teaspoon salt.
1 teaspoon grated lemon rind.
1 teaspoon fenugreek.
Juice of 1 lemon.

Directions:

Cut fish up into bite-sized pieces.
In a pan, mix the remaining ingredients, except the lemon juice.
Heat up on medium, adding coconut milk and the fish.
Cook on a low heat until fish is tender and flakey.
Just prior to serving, stir in lemon juice.
Serve on bed of freshly-steamed rice.

Gurnard Recipes

Gorilla Gurnard

Spiced Gurnard

Malaysian Fish Curry

Pepper and Tomato Gurnard

Quick Seafood Medley

Grilled Gurnard

Coconut Poached Gurnard

Easy Barbecue Carrots

Gurnard Tortillas

Gurnard
Gurnard ‘Carrots’, ‘grunters’, or just plain old gurnard, this species was one of the piscatorial under-achievers in the culinary world for many years.
They are a magic fish, resplendent with their colourful ‘wings’, but their succulent fillets have not, until recent times, always been fully appreciated.
As the more popular species such as blue cod and snapper became more expensive and difficult to catch, gurnard came increasingly to the fore. The flesh is firm and flavoursome and has become popular, along with tarakihi, in the fish and chip shops around the nation, not to mention on our own tables.