Mild Fish Curry Recipes

Ingredients :

55 g

3

2

1

2.5 cm

2

2 teaspoons

3 tablespoons

500 ml

450 g

3 tablespoons

desiccated coconut

small onions, chopped

cloves garlic, crushed

fresh red chili, cored, seeded and chopped

piece fresh root ginger, chopped

stalks lemon grass, chopped

ground turmeric

groundnut (peanut) oil

coconut milk

firm white fish fillet, such as cod, haddock or monkfish, skinned and cubed

thick coconut milk

fresh red chili, shredded, to garnish

Method :

1. Heat desiccated coconut in a small frying pan over medium high heat until lightly darkened with a roasted aroma.

2. Cool slightly, then pound in a mortar and pestle, or in small bowl using the end of a rolling pin.

3. Set aside until required.

4. Put onions, garlic, chili, ginger, lemon grass and turmeric in a blender and mix to a paste.

5. Heat oil in a wok or frying pan over medium high heat.

6. Add spice paste and fry for 3-4 minutes until fragrant but not colored.

7. Stir coconut milk into spice paste.

8. Bring to the boil, stirring, then lower heat and simmer for 3 minutes.

9. Add fish to pan and cook gently for 3-4 minutes until just cooked through.

10. Stir in thick coconut milk and pounded coconut.

11. Serve garnished with shredded chili.

Serves 3-4

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