Yellow Fish Curry

Dinner Fish Curry
Photo of Yellow Fish Curry

Ingredients

  • CURRY PASTE
  • 1 onion, chopped
  • 1–2 medium red chillies (or 1/3 tsp chilli powder)
  • 2 tsp fresh or crushed ginger
  • 2 cloves or 1 tsp crushed garlic
  • 1 lemongrass stalk (optional)
  • 1 heaped Tbsp fresh coriander stalks (leaves reserved for garnish)
  • 1 1/2 tsp turmeric
  • 1 tsp tamarind paste (or vinegar + brown sugar as substitute)
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp olive oil
  • CURRY
  • 1 Tbsp olive oil
  • 3 haddock or cod fillets (approx 450g)
  • Vegetables such as spinach, leek, carrot, peas
  • 400ml can full-fat coconut milk
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1 Tbsp lime juice (or lemon juice)
  • Boiled rice, to accompany

To Top

  • Optional garnishes - toasted cashews, sliced chilli, coriander leaves

Method

  1. Blend all curry paste ingredients in a food processor until smooth.
  2. Chop vegetables like leek, carrot, etc. Set aside.
  3. Smear half the curry paste on fish fillets and lightly fry both sides in a large pan.
  4. In another pan, pre-cook the chopped vegetables until just tender.
  5. To the fish pan, add remaining curry paste, coconut milk, cooked veggies, fish sauce, brown sugar, and lime juice.
  6. Stir gently to combine and allow the fish to break up slightly. Simmer for 5 minutes.
  7. Serve with garnishes and optionally with rice. Season to taste.