Chateau Shavy, main courses

Fish and Coconut Curry

Posted by Daibhidh on

Fish and Coconut Curry

A nice mild curry full of flavour.

Curry paste

  • 1 large white onion
  • 1 large pepper (any colour you like)
  • 1 4cm root ginger
  • 1 red chilli (add as many as you like)
  • 2 cloves garlic
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1/2 pack coriander (including stalks for more flavour)

Main dish

  • 600g fish of your choice (white and smoked as you please)
  • 1 tsp mustard seeds
  • 2 tsp ghee
  • 1 400ml tin of coconut milk (full fat is better in this case)
  • 1 tsp tamari
  • 2 limes
  • 1/2 tsp maple syrup (if you like it a wee bit sweeter)

  1. Blend the paste ingredients in a food processor adding a tablespoon or two of water to help it form a smooth paste

  2. Gently toast the mustard seeds in a dry pan until they pop then add the ghee

  3. Add the paste and fry for a minute or two ensuring the mixture doesn't stick

  4. Add coconut milk and bring to a simmer. Cover and allow to simmer for about 5 minutes

  5. Add the fish and poach in the mixture until cooked through

  6. Take the pan off the heat and add tamari and squeeze 1 or 2 limes over the mixture. If you wat it a bit sweeter, add maple syrup (optional)

  7. Serve with rice and garnish with thinly chopped red chili and coriander

Main Course
Indian
coconut, curry, fish, fish curry
Flavour the oil and add green peppers
Flavour the oil and add green peppers
Once the pepper softens, add the curry paste
Once the pepper softens, add the curry paste
Add the coconut milk then, once it's simmering gently, add the fish
Add the coconut milk then, once it’s simmering gently, add the fish