Unlike Thai curries, Malaysian fish curry is not that sweet because we use coconut milk to complement the spices without overshadowing their flavour. Now you have vegan fishy curry.
Although the recipe originated from India, this curry cooking paste has been localised to a Malaysian taste. MeatlessJACK has perfected the recipe to complement the palate of Malaysians alike.
All you need is okra (lady's fingers), brinjal (aubergine), long beans or eggplants to create the best curry that tastes expertly made yet homemade.
YIELDS: 3-5 servings
PREP: 5 minutes
COOKING: 15 minutes
Ingredients:
Jackfruit (300g): Jackfruit in brine.
Coconut Cream (65ml): Coconut cream (99.9%), Stabilisers (INS415, INS412). No preservatives, Trans Fat Free.
Curry Paste (180g): Palm Oil, Torch Ginger Flower, Garlic, Onion, Chilli, Curry Powder, Chilli Powder, Sugar, Turmeric, Galangal (Thai Ginger), Lemongrass, Flavour Enhancer INS621, Mineral (Salt).
Allergen Details: Contains Soybean & Wheat. May contain peanut, tree peanut, sesame and wheat due to manufacturing methods used.
Nutritional Facts :
(Approximate values per 30gms)
Calories: 150
Energy: 150Kcal
Fat: 14g
Cholesterol: 0mg
Sodium: 300mg
Carbohydrate: 5g
Dietary Fiber: 2g
Total Sugar: 2g
Protein: 1g
