A few weeks ago I posted a chicken curry recipe that I found in the Australian Healthy Food Guide (HFG). I was supposed to make a curry paste first to use in the curry, but didn’t have time. Well I found time to make the curry paste last weekend and I am so glad I did as it is great.
The article in HFG included 3 recipes to use the paste, so this time I decided to make the fish curry and it was absolutely delicious.
Once you have made the curry paste, which doesn’t take long to make, you then need to cook it for about 5-8 minutes before it is ready to use. With the curry paste done, the fish curry then only takes about 8 minutes to cook. If you make the curry paste in advance, which you can do and keep in the fridge for up to 5 days (or freeze, but don’t cook it first), then this curry would make a great really quick mid week meal option.
True to form I didn’t stick exactly to the recipe for the curry paste due to not having all the ingredients, and I used less oil. I also added mushrooms to the curry since we had them and I am always in favour of adding more vegetables wherever I can.
Makes enough for 2 curries
- 2 brown onions, cut into quarters
- 6 cloves garlic, peeled
- Thin thumbsize piece of ginger (12g), peeled and roughly chopped
- 2 kaffir lime leaves, deveined and torn into pieces
- 1 long red chilli, deseeded and roughly chopped
- 1 bunch coriander, stalks and roots only (reserve leaves for curry), washed well
- 1 ½ tablespoons extra virgin olive oil
- Place onions, garlic, ginger, kaffir lime leaves, chilli and coriander roots and stalks in food processor and blend for about 30 seconds.
- Scrape down sides of processor, add oil and keep blending until paste becomes smoother, approximately 20 seconds.
- Heat a wok, large frypan or large saucepan on medium heat. When hot add the curry paste and cook, stirring, for 5-8 minutes or until fragrant and darkened in colour.
- Transfer half the paste to a container and when cool store in the fridge.
- Use the remaining half in the pan for the curry below.
- 1/2 curry paste fom above recipe
- ½ teaspoon turmeric
- 1 tablespoon brown sugar
- 1 ½ tablespoons fish sauce
- 400ml reduced fat coconut milk (I used Spiral foods low fat coconut milk)
- 12 (approx. 120g) mushrooms, cut in half
- 500g white fish, cut into large chunks (I used barramundi)
- 300g green beans, tops removed
- 3 small or 2 large tomatoes (250g), cut into chunks
- rice or quinoa, to serve
Add turmeric, sugar and fish sauce to curry paste in medium-hot frying pan
Slowly add coconut milk, about 100ml at a time until well incorporated (wash out can of coconut milk with about 1/2 cup water and add that too)
Then add mushrooms and sautee for 2 minutes
Add beans, stir through and cook for 1-2 minutes
Then fish and tomatoes
Place lid on pan and cook for 2-3 minutes
Serve with rice and garnish with coriander leaves….
Per Serve (curry only): 1200kJ or 285 calories ; P 32g Fat 11g SFat 6g CHO 13g Fibre 5g