Coconut Fish Curry October 29, 2019

Lightly spicy, this is a wonderful creamy fish curry perfect for warming the soul. Check out the original recipe here. 

Ingredients

  • 600g firm white fish
  • 1 tsp mustard seeds
  • 2 tsp butter
  • 400ml coconut milk
  • 1 tsp tamari
  • 1-2 limes
  • ½ tsp maple syrup

For the spice paste

  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 large onion, halved
  • 1 red chillies, or 2 if you want more kick
  • 2 garlic cloves
  • 3cm piece root ginger
  • 20g coriander, leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)

Directions

  1. In a food processor, blend the spice paste ingredients and 1 tablespoon water together until smooth – you might need to pulse a few times first.
  2. Cut the fish into 2cm cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee or butter; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
  3. Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
  4. Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved coriander leaves, with steamed broccoli florets or sautéed bok choy.

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