Quickie Fishy Curry in a Hurry

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This curry was the result of an empty fridge and a complete lack of culinary inspiration. All the ingredients came out of my fridge, freezer and pantry. This is the way I cook Monday to Friday (if I cook at all) – the very same way that my mom and grandmother would cook for a busy household. Simple, fresh and fast! And HOT, HOT, HOT!!! Mind the red chilis if you prefer something a bit more tame.

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This dish is done in the time that it takes to cook the rice. Enjoy with a sprinkling of cilantro to keep things super fresh! Tuck in and warm up.

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I’ve included some options in the ingredients below to keep things simple. Most of the ingredients for the curry sauce, you may already have in your pantry!

Quickie Fish Curry

  • 1 Tbsp oil
  • 1-2 Thai red curry paste, start with 1, you can always add more
  • 1/2 tsp whole cumin seeds or ground if you don’t have whole
  • 4 cm piece of ginger grated or sliced into thin strips, substitute 2 tsp ground
  • 3 cloves garlic, sliced
  • 2 onions, sliced thickly
  • 1 cup carrots thinly sliced
  • 1 Tbsp corn starch
  • 2 kefir lime leaves, optional
  • 750 ml fish or vegetable stock, I like it saucy, reduce to 500 ml if you want less sauce
  • 1 Tbsp fish sauce
  • 400 ml coconut milk
  • Juice of 1 lime
  • 1-2 tsp brown sugar, to taste
  • 2 lbs white fish, cut into large chunks
  • 1 whole, unseeded red chili pepper, sliced, for garnish and to taste
  • Cilantro and green onions, for garnish
  • Rice to serve

On a large platter, season the fish with salt. Set aside.

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In a large pot, heat oil on medium high and fry the curry paste, cumin seeds and ginger until fragrant. Add the garlic, onions and carrots and cook until heated through, 2-3 minutes. Sprinkle over the cornstarch a and stir to coat.

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Add the lime leaves, stock and coconut milk to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes until slightly reduced and thickened.

Squeeze in the lime juice and spoon in the sugar 1 tsp at a time. Taste as you go and adjust the seasoning.

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Add the fish and cook until just opaque, about 3-4 minutes.

Serve over hot rice sprinkled with red chili pepper, green onions and cilantro.

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Serves 4

Note: This recipe also works beautifully with shrimp and other seafood.

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