Fish curry

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.

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Fish curry

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Author Princess Tafadzwa

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

1. Cut the fish into 1 inch cubes and season with a little salt and pepper.
2. 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.
3. 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.
4. Turn off the heat. Season to taste, adding the honey for a little sweetness to balance the flavours.
5. Serve topped on top of rice and steamed vegetables..