I haven’t posted anything for ages! We have had a few good meals but the camera hasn’t been around, or I’ve been lacking in time due to study/work/sleep etc. Craig has been asking for fish curry for a while and tonight turned out to be the night. I lost one of my cookbooks in a move recently (if anyone has my Modern Asian book let me know!) and so tonight’s curry resulted in an amalgamation of several recipes found via google. We really loved the curry, it had a nice kick too it, but wasn’t too hot, was really tasty, fresh, very fast and worked perfectly with our favourite sticky rice.
It only takes about half an hour to cook, so its a great option for a midweek dinner. Let me know what you think!
Thai Fish Curry
(Prep time 10mins, cooking time 20mins, serves 6)
1/2 cup fresh coriander stems and leaves, chopped
1 can good-quality coconut milk
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic
2 tbsp fish sauce
2 tsp chilli powder (plus or minus depending on how hot you like your curry)
2 tsp ground cumin
2 tsp ground coriander
2 tsp brown sugar (or more to taste)
1/2 tsp turmeric
1 tsp shrimp paste (from an Asian grocer, if you don’t have any you can replace it with an extra tbs of fish sauce)
1 fresh red chilli or1 tsp of dried chilli flakes
1 large fillet of firm white fish ( I used Ling because it was on special at the supermarket!) – see note.
2 cups of fresh vegetables. I use sweet potato, red capsicum and green beans.
A handful of fresh coriander and lemon wedges for serving .
3 cups of glutinous/sushi rice and lots of water – see note
- Put your three cups of rice into a mixing bowl and cover with water, stir until the water becomes cloudy and drain. Repeat this process and the third time keep the rice in the water and allow it to soak for 20 or so minutes. As long as you can. If you don’t have time that’s okay, your rice just wont be as sticky.
- Preheat the oven to 180C
- Put all the ingredients required in the curry sauce into a food processor and pulse until it forms a smooth sauce.
- Place the fish fillet in some aluminium foil and cook in the oven for 8-10minutes.
- While the fish is cooking, put the sauce into a large pot or wok and bring to the boil. At this stage, drain the rice and add it to the rice cooker with three cups of water. Start cooking the rice!
- Reduce to a simmer and add the fresh vegetables.
- Remove the fish from the oven transfer to a bowl and break the the fish into small pieces.
- Add the fish to the curry sauce and vegetables keep on very low heat until you are ready to serve it/until the rice is ready.
- Serve with the fresh coriander and a lemon wedge.
Note: You can find glutinous rice, or sushi rice at Asian grocers for about the same price at regular medium or long grain rice. If you don’t have any you can pretty much you any kind of rice, it just wont be as sticky.
You can easily swap the fish for chicken, prawns or keep it as a vegetarian curry. If you want your fish in larger pieces cube it pre cooked and add it to the sauce about five minutes after adding the vegetables. Cook for a further five minutes and the fish should be ready.