Wednesday 23 March 2011

Mild Fish Curry Recipe

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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