A few months ago, I made a Thai curry paste that I absolutely fell in love with and got to use over and over again. It is one of those ingredients that I believe will save the day for all those times you will be in a hurry. You can make a curry with any meat or vegetables. This time I used fish. This was my first time having a fish curry and it took less than fifteen minutes to make.
This curry has coconut milk, which I am using to make just about everything these days. It makes everything so creamy and luxurious. I love fish but the coconut milk made it the best fish I have ever had. So fresh and moist. I am one of those people who enjoy cooking more than eating what I cook, this fish I loved it from the first bite.
This recipe calls for cod but you can use any white flaky fish that you like. Just watch it does not over cook.
Fish curry
Ingredients
- 1 teaspoons mustard seeds
- 2 teaspoon butter
- 1.2 lb firm white fish such as cod
- 1 can full-fat coconut milk
- 1/3 cup yellow curry paste
Instructions
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Cut the fish into 1 inch cubes and season with a little salt and pepper.
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In a medium saucepan, gently toast the mustard seeds until they pop then add butter; add the yellow curry paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
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Add the coconut milk and bring to a simmer, and cover for 5 minutes. Add the fish cubes to the sauce and cover for about 3-4 minutes, until cooked through.
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Turn off the heat. Season to taste, adding the honey for a little sweetness to balance the flavours.
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Serve topped on top of rice and steamed vegetables..
