Codfish Curry Lontong in 30 Mins
A vibrant and aromatic Malaysian-inspired curry featuring flaky codfish, tender cabbage, and a rich, spicy coconut milk broth, traditionally served with lontong (compressed rice cakes). It's a comforting and quick-to-prepare dish that delights the senses.
Ingredients
- 1 tbsp cooking oil
- 200 g codfish fillets cut into chunks
- 1 head cabbage shredded
- 1 can coconut milk 400ml
- 1 cup water
- 2 stalks lemongrass bruised
- 3 kaffir lime leaves torn
- 1 tsp turmeric powder
- 1 tbsp fish sauce
- 1 tsp sugar
- 4 pieces lontong pre-cooked
- 3 cloves garlic
- 2 red chilies or to taste (for curry paste)
- 1 inch ginger
- 1 inch galangal
- 1 tsp cumin powder
- 1 tsp coriander powder
Instructions
- Prepare the curry paste: Blend shallots, garlic, red chilies, ginger, galangal, cumin powder, and coriander powder into a smooth paste.
- Heat cooking oil in a large pot or wok over medium heat. Add the curry paste, bruised lemongrass, and kaffir lime leaves. Sauté until fragrant, about 3-5 minutes.
- Stir in the turmeric powder. Pour in the coconut milk and water, bringing it to a gentle simmer. Add fish sauce and sugar. Season with salt to taste.
- Add the codfish chunks and shredded cabbage to the simmering curry. Cook for 5-7 minutes, or until the fish is cooked through and the cabbage is tender-crisp.
- Serve immediately with sliced lontong. Garnish with fresh cilantro or fried shallots if desired.
Notes
For a spicier kick, add more chilies to the curry paste. If lontong is unavailable, serve with steamed white rice or even crusty bread. Other firm white fish like snapper or halibut can be substituted for codfish. Garnish with fresh cilantro or fried shallots.