Quick Fish curry tonight?

 

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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