Karen's Delicious Fish Curry

A delicious fish curry packed with amazing Thai inspired flavours. It’s a vibrant spicy dish, just loaded with goodness. You can use any fish in this dish. To save a little time, ask your fishmonger to skin the fish and cut it into cubes for you 

Serves: 4

Cook time: 15 minutes

Ingredients

Method

Cut the fish into bite sized pieces then heat the oil in a wide pan or wok & fry the onion for 5 minutes. Split the lemongrass into small pieces & bruise with a rolling pin then increase the heat a little & stir in the marinade, fish sauce & lemongrass, cook for 2 minutes.

Now add the coriander & coconut milk then bring to a slow simmer, stirring continuously.

Add the fish to the sauce & squeeze over half a lime then cook on a low heat for approximately 5 minutes or until the prawns are pink, stir occasionally taking care not to break up the fish pieces.

Serve on a bed of coconut rice … amazing

 NOTE

Ask your fishmonger to skin the fish & to cut into cubes for you too, saving you a little time!

Method

If not already done so, take the skin off the hake & salmon & cut into bite sized pieces. Heat the oil in a wide pan or wok & fry the onion for 5 minutes. Split the lemongrass into small pieces & bruise with a rolling pin then increase the heat a little & stir in the marinade, fish sauce & lemongrass, cook for 2 minutes.

Now add the coriander & coconut milk then bring to a slow simmer, stirring continuously.

Add the fish to the sauce & squeeze over the lime juice then cook on a low heat for approximately 5 minutes or until the prawns are pink, stir occasionally taking care not to break up the fish pieces.

Serve on a bed of coconut rice … amazing!

 

Ingredients