Yellow Fish Curry Recipe

Yellow Fish Curry Recipes

Ingredients :

150ml vegetable stock

1 tbsp ready made yellow curry paste

1 tbsp tamarind purée

1 tbsp grated palm sugar or soft brown sugar

1 1/2 tbsp fish sauce

150g green beans, trimmed and cut into 4cm lengths

140g sliced, canned bamboo shoots, rinsed and drained

400ml coconut cream

400g perch fillet, cubed

1 tbsp lime juice

lime wedges, to serve

fresh coriander leaves, to garnish

Method :
  1. Place the stock in a large saucepan and bring to the boil.
  2. Add the curry paste and cook, stirring, for 3-4 minutes, or until fragrant.
  3. Stir in the combined tamarind purée, palm sugar and 1 tbsp of the fish sauce.
  4. Add the beans and bamboo shoots, and cook over medium heat for 3-5 minutes, or until the beans are almost tender.
  5. Add the coconut cream and bring to the boil, then reduce the heat, add the fish and simmer for 3-5 minutes, or until the fish is just cooked.
  6. Stir in the lime juice and remaining fish sauce.
  7. Garnish with the lime wedges and fresh coriander leaves.
  8. Serve with rice.

Ready made yellow curry paste can be bough at supermarkets and Asian food stores, but if time permits, try making your own - it is very easy and will only take about 20 minutes. Place 8 small green chilies, 5 roughly chopped red Asian shallots, 2 cloves chopped garlic, 1 tbsp finely chopped coriander stem and root, 1 chopped stem of lemon grass (white part only), 2 tbsp finely chopped fresh galangal, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp black peppercorns and 1 tbsp lime juice in a food processor, blender or mortar and pestle. Process or grind into a smooth paste. Store in an airtight container in the refrigerator for up to a month.

Makes 1/2 cup

Ready to eat in 25 minutes

Serves 4 - 6

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