Fish Curry
Nick Tresidder
Fish Curry
½ cup coconut cream ⅓ cup desiccated coconut ½ cup roasted cashews 1 tsp brown sugar 1-2 seeded green chillies 2 cups coriander leaves juice and finely grated zest of 2-3 limes 3 cloves garlic 2 tbsp chopped fresh ginger ½ tsp ground turmeric 1 tbsp cumin seeds 1 tsp salt 2 cups fish stock or chicken stock 2 medium potatoes, cut in 3cm dice 225g peeled, seeded pumpkin, cut in 2-3cm pieces 500g fresh, skinless white fish fillets, sliced in 3-4cm chunks
© Annabel Langbein Media
http://www.annabel-langbein.com/recipes/fish-curry/64
- Prep time:
- 10 mins
- Cook time:
- 35 mins
- Serves:
- 4
- ½ cup coconut cream
- ⅓ cup desiccated coconut
- ½ cup roasted cashews
- 1 tsp brown sugar
- 1-2 seeded green chillies
- 2 cups coriander leaves
- juice and finely grated zest of 2-3 limes
- 3 cloves garlic
- 2 tbsp chopped fresh ginger
- ½ tsp ground turmeric
- 1 tbsp cumin seeds
- 1 tsp salt
- 2 cups fish stock or chicken stock
- 2 medium potatoes, cut in 3cm dice
- 225g peeled, seeded pumpkin, cut in 2-3cm pieces
- 500g fresh, skinless white fish fillets, sliced in 3-4cm chunks
In a food processor purée together coconut cream, desiccated coconut, cashews, brown sugar, chillies, coriander leaves, lime juice and zest, garlic, ginger, turmeric, cumin seeds, salt and stock. Simmer 10 minutes.
Add potatoes and pumpkin and simmer gently for 20 minutes. Add fish fillets and stir well, cover and cook for 5 minutes without stirring until fish is cooked through. Spoon into serving bowls and top with lightly cooked green beans. Accompany with rice.
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