Recipes - Malaysian & Singaporean

Malaysian Snapper Curry


Curry dishes are well-loved by many Asians. Made with flavourful spices, the rich and fragrant curry sauce is a versatile convenient sauce to whip up that spicy meal. Yeo’s Malaysian Mild Curry is a very simple and mild version of curry which is suitable for everyone.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Malaysian & Singaporean









Ingredients:

500g snapper fillets (cut into 3cm pieces)
20ml vegetable oil
1 small brown onion (diced)
1 clove garlic (crushed)
1 tbsp ginger (grated)
1 tsp ground cumin
400ml Yeo’s Malaysia Curry Sauce Mild
45ml chicken stock
1 tbsp Yeo’s Pure Sesame Oil
1 tbsp Yeo’s Light Soy Sauce
½ tsp salt
½ lime (juice only)
4 spring onions (split and cut into 3cm pieces)
1 cup fresh coriander sprigs
2 birds eye chillies (thinly sliced)




Steps:
  1. Place oil into a heated frypan and add onions, garlic, ginger and cumin. Cook for 2 mins, then add Yeo’s Malaysia Curry Sauce.
  2. Add stock, sesame oil, soy, salt and lime juice. Add fish and simmer for 5 mins or until just cooked.
  3. Garnish with the spring onion, coriander, sliced chillies and serve with steamed rice.

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Malaysian Snapper Curry

Malaysian Snapper Curry

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Curry dishes are well-loved by many Asians. Made with flavourful spices, the rich and fragrant curry sauce is a versatile convenient sauce to whip up that spicy meal. Yeo’s Malaysian Mild Curry is a very simple and mild version of curry which is suitable for everyone.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Malaysian & Singaporean
Ingredients

500g snapper fillets (cut into 3cm pieces)
20ml vegetable oil
1 small brown onion (diced)
1 clove garlic (crushed)
1 tbsp ginger (grated)
1 tsp ground cumin
400ml Yeo’s Malaysia Curry Sauce Mild
45ml chicken stock
1 tbsp Yeo’s Pure Sesame Oil
1 tbsp Yeo’s Light Soy Sauce
½ tsp salt
½ lime (juice only)
4 spring onions (split and cut into 3cm pieces)
1 cup fresh coriander sprigs
2 birds eye chillies (thinly sliced)

Instructions
  1. Place oil into a heated frypan and add onions, garlic, ginger and cumin. Cook for 2 mins, then add Yeo’s Malaysia Curry Sauce.
  2. Add stock, sesame oil, soy, salt and lime juice. Add fish and simmer for 5 mins or until just cooked.
  3. Garnish with the spring onion, coriander, sliced chillies and serve with steamed rice.

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