Coconut Fish Curry
Directions
- 1Make the curry paste: Place all the curry paste ingredients into a food processor and blitz until smooth.
- 2Toast mustard seeds in a wok or pan over medium heat until they pop.
- 3Add ghee (or butter) to the pan.
- 4Add curry paste and fry for 1-2 minutes, stirring continuously.
- 5Add coconut milk, stir well, cover, and simmer for 5 minutes.
- 6Add salmon cubes and poach on medium heat for 3-4 minutes until cooked.
- 7Season with light soy sauce, lime juice, and sugar. Adjust seasoning as needed.
- 8Transfer to a serving dish.
- 9Drizzle with chilli oil and top with fresh herbs and fried shallots.
Ingredients
- 2 garlic cloves
- 1 thumb piece ginger
- 2 red chillies
- 1 bunch coriander, stalks
- 1 small, quartered onion
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tbsp water
- 550 g firm fleshed fish
- 1 tsp mustard seeds
- 1 tbsp ghee or butter
- 400 ml coconut milk
- 1 tbsp light soy sauce
- 1 lime
- 0.5 tbsp sugar
- 0 chilli oil
- 0 fresh herbs
- 0 fried shallots
Equipment
food processorwok or pan