Spicy fish curry

Recipes / Fish

Enjoy the flavours of coconut, lemongrass, shrimp paste and ginger in a spicy curry packed with white fish. A protein-powerhouse of flavour and colour, this dish will be the highlight of the night.

Recipe «Spicy fish curry» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 stalks lemongrass, trimmed, chopped, 5cm piece fresh ginger, peeled, chopped, 5cm piece galangal, peeled, chopped, 3 garlic cloves, quartered, 6 fresh coriander roots, washed , 8 small red chillies, seeded, 2 tsp shrimp paste, 2 tsp ground coriander , 1 tsp ground cumin, 1/4 tsp ground turmeric, 1 tbsp sunflower oil, 5 kaffir lime leaves, deveined, halved, 1 tbsp palm sugar, grated, 700g firm white fish fillets, cut into 8 pieces, 100g snow peas, trimmed, halved, 100g green beans, trimmed, halved.

Ingredients:

  • 2 stalks lemongrass, trimmed, chopped 
  • 5cm piece fresh ginger, peeled, chopped 
  • 5cm piece galangal, peeled, chopped 
  • 3 garlic cloves, quartered 
  • 6 fresh coriander roots, washed 
  • 8 small red chillies, seeded 
  • 2 tsp shrimp paste 
  • 2 tsp ground coriander 
  • 1 tsp ground cumin 
  • 1/4 tsp ground turmeric 
  • 1 tbsp sunflower oil 
  • 5 kaffir lime leaves, deveined, halved 
  • 1 tbsp palm sugar, grated 
  • 700g firm white fish fillets, cut into 8 pieces 
  • 100g snow peas, trimmed, halved 
  • 100g green beans, trimmed, halved 
  • 225g can bamboo shoot slices, drained, rinsed 
  • 410g can baby corn spears, drained, rinsed, halved lengthways 
  • 1/4 cup fresh Thai basil leaves, torn, plus extra to serve 
  • 1/4 cup fresh coriander, chopped 

Instructions

  1. Place lemongrass, ginger, galangal, garlic, coriander root, chilli, shrimp paste, ground coriander, cumin, turmeric, oil, 1/2 the lime leaves and 1 tablespoon water in the bowl of a small food processor. Process until mixture forms a paste, adding an extra tablespoon water if needed.
  2. Heat a large saucepan over medium-high heat. Add chilli paste. Cook, stirring, for 2 minutes or until fragrant. Add sugar and 2 1/2 cups of water. Bring to the boil. Add fish and remaining lime leaves. Cover. Reduce heat to low. Simmer for 10 minutes or until fish is just cooked through.
  3. Add snow peas, beans, bamboo shoots and corn. Simmer for 2 minutes or until snow peas are just tender. Stir in basil, coriander and 1/2 the coconut milk. Season. Drizzle curry with remaining coconut milk. Top with extra basil. Serve with rice.