One-Pot Coconut Curry Kurau

Prep Time: 5 mins | Cook Time: 20 mins | Serves: 4 pax

Ingredients

• 600 grams Threadfin Kurau block cuts
• 400ml coconut milk
• 1 cups canned diced tomatoes
• 3 garlic cloves, minced
• 1 onion, roughly diced
• 1.5 tablespoons curry powder
• 1 teaspoons turmeric powder
• 1 teaspoons salt
• 1 teaspoons sugar
• 2 tablespoons cooking oil
• 2 tablespoons fresh coriander leaves (garnish)
• Optional: 1 fresh red chilli, sliced (optional garnish)

Instructions

1. Sauté the base
   Heat cooking oil in a deep pot over medium heat. Sauté 1 onion, roughly diced for 3 minutes until softened, then add minced garlic cloves and cook for 1 minute.
2. Bloom the spices
   Add curry powder and turmeric powder. Stir and cook for 1 minute until fragrant and the spices coat the onion.
3. Add ingredients
   Pour in 1 cups canned diced tomatoes and stir well. Simmer for 3 minutes before pouring in coconut milk. Season with salt and sugar. Stir and bring to a gentle simmer.
4. Simmer the fish
   Gently lower Threadfin Kurau into the simmering broth. Cook uncovered for 8–10 minutes until fish is fully cooked and the broth is slightly thickened.
5. Serve
   Ladle into bowls, garnish with fresh coriander leaves and fresh red chilli. Serve with steamed rice or crusty bread.
   
   

Cooking Tips

• Add the fish only after the broth has come to a simmer — this prevents it from breaking apart. 
• Do not over-stir once the fish is in. 
• The broth thickens slightly as it cools, making it even better as a next-day leftover.
  
  

Suggested Food Pairing