Sorry to my regular readers I have had some annoying problems with my Internet lately, hopefully all is well now and I will get back on track. I have a few recipes in hand now, as I have not been able to post them so I guess that is good.

Well today I am posting a yummy fish curry recipe it tastes wonderful and is quite a quick recipe to make, on the table in around 45 Min’s. It is lovely served with steamed jasmine rice but if you are like myself and my hubby, who are trying to keep your carb intake low, especially at night, I served ours with some cauliflower.

Ingredients

Spice Paste

3 Shallots, quartered
50g Piece galangal, quartered
1/2 Teaspoon ground turmeric
1 Teaspoon fennel seeds
1 Teaspoon ground coriander
1/4 Cup madras curry paste
2 Tablespoons lime juice
2 Cloves garlic, quartered
2 Red thai chillies, quartered
2 Teaspoons sugar

Fish

2 Tablespoons oil
250ml Coconut Milk
400ml Coconut Cream
4 White fish fillets, I used halibut but any is fine
16 Medium green prawns, I allow for 4 per person
2 Tablespoons desiccated coconut
4 Fresh kaffir lime leaves, sliced thinly (optional)

Method

1. Blend or process all the spice ingredients to form a smooth paste

2. Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.

3. Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.

To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.

Serve with Jasmine rice or for lower carb version cauliflower.

All photos taken by me unless otherwise stated.