Spicy fish curry
- 09.03.2017
- 1 133
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
- 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.
- 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.
- 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.