This must be the easiest fish curry recipe and delicious with a glass of Vista Pinot Gris
Put all these ingredients in a blender, then blend until smooth.
½ cup fresh coriander
1 small can coconut cream
3 spring onions (cut to fit in blender)
1T minced galangal
4 cloves garlic
2T fish sauce
½ t chilli powder (you can add more if you like a fiery curry)
2t ground cumin
2t ground coriander
2t palm sugar (approx. 2cm)
½ t turmeric
1t shrimp paste
1-2 fresh chillies (again depending on how hot you want)
2 lime kaffir leaves
This keeps in the fridge for a few days so just bring out when you need.
Bring to boil and turn down to a medium heat. Add cubes of a firm fish (I use gurnard) and cook for 5-7 minutes. Serve with rice (I use jasmine)
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