Fish Curry
This aromatic and flavorful curry is a delicious blend of tender chunks of white fish and juicy prawns cooked in a creamy coconut milk sauce infused with fragrant spices like garlic, ginger, and curry paste. The dish is balanced with a hint of sweetness from sugar and tanginess from fresh lime juice, while fresh coriander leaves impart a final burst of freshness. Best served over a bed of fluffy basmati or jasmine rice with crispy mini poppadoms on the side, this dish is sure to delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 1 large onion, finely chopped
- 2 garlic cloves finely chopped or crushed
- 5cm piece fresh root ginger, peeled and finely chopped
- 2 tbsp hot curry paste
- 300ml chicken stock
- 400ml can coconut milk
- 2tsp caster sugar
- 1/4 tsp salt
- 750g skinless white fish (coley, pollack, cod, etc) cut in to chunks
- 400g peeled raw prawns (larger are better e.g. Tiger)
- Juice of 2 limes or to taste
- Small handful of coriander leaves
Instructions
- Heat oil in large sauté pan and gently cook onion, garlic and ginger for 5 minutes until softened.
- Stir in curry paste and cook for 2 minutes
- Add chicken stock and coconut milk and bring to a gentle simmer (do not boil as milk could separate)
- Stir in sugar, salt and add the fish. Simmer for a couple of minutes until the fish is opaque
- Add the prawns and cook for a couple of minutes until pink
- Add lime juice to taste, serve in warm bowls - scatter over coriander to serve. Serve with basmati or jasmine rice and mini poppadoms
Yield
Serves 6
Comments
No comments found.