Mild fish curry

A warming, fragrant Thai-inspired dish.
 
fish curry

Recipe from: 1 June 2012
Preparation time: 5 min
Cooking time: 30 min
 
 

Ingredients

 
  • 750
    g
    firm-fleshed white fish fillets
  • 5
    ml
    salt
  • 10
    ml
    lemon juice
  • 1
    large onion - peeled and sliced
  • 30
    ml
    sunflower oil
  • 45
    ml
    yellow curry paste
  • 400
    ml
    coconut milk or coconut cream
  • 250
    ml
    water
  • chopped flesh of half a lemon
  • fresh coriander to serve
Servings: Change Serving
 
 

Method

 
Sprinkle fish with salt and lemon juice.

Meanwhile, in a medium-sized pot, fry onion in 1 Tbs oil until softened and golden, about 5 minutes.

Stir in curry paste and cook for 5 minutes. Add the coconut milk and water and simmer for 15 minutes.

Heat remaining oil in a frying pan over moderate heat. Add fish fillets and fry for 2 minutes on each side.

Add to coconut mixture with lemon flesh. Simmer, uncovered, for 10 minutes.

Garnish with fresh coriander and serve with Basmati or Jasmine rice.
 

Read more on: poach  |  fish/seafood  |  recipe  |  sauté
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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