Red Fish Curry
Photography by Sarah Tuck.
Midweek dinner for two in about 20 minutes…it doesn’t get much easier – or tastier – than this!
Serves: 2
INGREDIENTS
1 tablespoon neutral oil
¼ cup red curry paste
1 stalk lemongrass
1 teaspoon ground turmeric
1 tablespoon brown sugar
1 thumb-sized piece
fresh ginger, grated
1 red chilli, sliced (or 2 if
you’re a heat freak)
400ml tin coconut milk
¼ cup water
1 kumara, peeled,
sliced ½ cm thick
2 tablespoons fish sauce
400 grams firm
white fish fillets
2 handfuls (about 25)
round green beans
To serve
rice
1 red chilli, sliced
½ cup coriander leaves
paratha or naan bread
METHOD
Heat the oil in a deep frying pan and add the curry paste. Fry for 1 minute until fragrant.
While it is frying, remove the outer leaves of the lemongrass and bash it with a rolling pin.
Add the turmeric and brown sugar to the curry paste, stir to combine then add the lemongrass, ginger, chilli and coconut milk. Stir to combine and add the water. Bring to a boil, then reduce to a simmer, add the kumara, cover and cook for 5 minutes.
Add the fish sauce, fish and beans and cook a further 5 minutes until the fish is just cooked through.
To serve: Serve immediately over rice, garnished with extra chilli, coriander and paratha on the side.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!