Red Fish Curry
An all time beach favourite to use the day old catch limit.
Every Christmas holiday was spent at the beach. The crisp mornings were the best. The sun waking up while we pushed the boat into the water. This was the best time to fish they would say.
Bait on. Line down. Fish up.
The days that followed were the days that always lead to a curry. A fish curry - my all time favourite and beyond your classic fish and chips.
INGREDIENTS
300g fish (any white fish)
1 Tbsp red curry paste
200mls coconut milk
4-5 kaffir lime leaves, 3 whole, 1-2 finely sliced
Smash handful of fresh coriander, roughly chopped
METHOD
Heat the solids from the coconut milk (about 50g) in a pan over medium heat.
Add the curry paste to the pan and mix into the coconut milk.
Once combined, add the whole kaffir lime leaves and cook all together for 1-2 minutes.
Add the fish fillets and baste with the curry sauce. Cook for 2 minutes on one side, then flip the fish.
Pour in the remaining coconut milk and give the pan a little shake to combine.
Turn the heat up and simmer for 3-5 minutes or until the fish is cooked.
To serve, remove the whole lime leaves, and garnish with the finely chopped leaves & coriander.
Recipe serves two.
Best served over rice. Feel free to add any veg that you want to this base recipe. Fish can also be substituted for any other protein source.
Nutritional Information: Per serve
Energy: 366kcal
Protein: 33g
Fat: 21g
Carbohydrates: 14g