Coconut Fish Curry

• portions: Serves 2
• temps total: 10 minutes

Ingrédients

Curry Paste

2 garlic cloves

1 thumb piece ginger

2 red chillies

1 bunch coriander, stalks

1 small onion, quartered

2 tsp ground turmeric

2 tsp ground cumin

2 - 3 tbsp water

Curry

550g firm fleshed fish (I’ve used salmon), cut into cubes

1 tsp mustard seeds

1 tbsp ghee (or butter)

1 x 400ml coconut milk

1 tbsp light soy sauce

1 lime, juiced

1/2 tbsp sugar

Toppings

Chilli oil (optional)

Fresh herbs (coriander, Thai basil etc.)

Fried shallots

Instructions

To make the curry paste, place all the ingredients into a food processor and blitz until smooth.

To make the curry, place a wok or pan over medium heat and add the mustard seeds. Toast until they pop then add ghee (or butter). Add the curry paste and turn up the heat frying off for 1 - 2 minutes, stirring continuously. Add coconut milk, stir well, put the lid on and simmer for 5 minutes. Add the fish cubes and poach on medium heat for 3 - 4 minutes, until just cooked through. Season with light soy sauce, lime juice and sugar. Balance seasoning as desired.

To serve, transfer to a dish and drizzle with chilli oil. Top with fresh herbs and fried shallots.

Add any vegetables of your choice. This works really well with other seafood too — like prawns, scallops and squid.