Asian Inspired Coconut Fish Curry

Number of servings: 4

Cost per serving: R29

Meal Total: R114

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Ingredient List (Fish):

500 grams hake, cut into bite sized pieces (see below tip)

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 tablespoons cornflour/maizena

2 tablespoons oil

Ingredient List (Curry):

2 tablespoons oil

2 teaspoons garlic, finely grated or chopped

1 teaspoon ginger, finely grated or chopped

2 red bird's eye chillies, finely chopped

1 brown onion, roughly chopped

1 red pepper, roughly chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon brown sugar

2 teaspoons fish sauce

1 can/400 ml coconut cream

20 grams coriander, finely chopped

Lemons to serve

Method (Pasta):

Step 1: Coat the fish in salt and pepper. 

Step 2: Using your hands mix well, ensuring all the pieces get coated, 

Step 3: Cover and allow it to marinate at room temperature for at least 30 minutes. 

Step 4: Place a large, deep pan or wok over a high heat and add oil. 

Step 5: Coat the fish in cornflour then fry for 2 to 3 minutes or until the fish is lightly browned. 

Step 6: Remove the fish from the heat and set aside. 

 

Method (Curry):
Step 1: Place the same pan or wok over a medium to high heat.  

Step 2: Add ginger, garlic and chilli and fry for 30 seconds. 

Step 3: Remove from the pan and set aside. 

Step 4: Add the rest of the oil to the pan and place the pan over a high heat. 

Step 5: Add red pepper/capsicum and onion and fry till the veg are slightly charred. 

Step 6: Add sugar, pepper, salt and fish sauce.

Step 7: Add back the ginger, garlic and chilli and cook for 30 seconds.

Step 8: Add the coconut cream, stir and cover with a lid. 

Step 9: Cook for around 8 minutes before adding the fried fish. 

Step 10: Cook for 5 minutes with a covered lid. 

Step 11: Remove the lid, add the coriander and cook for 5 minutes on a low heat. 

Step 12: Squeeze over some lemon juice and serve immediately. 

Best served hot with fragrant jasmine rice. 

Tip: If you have the time, I would recommend removing the skin from the fish. It makes for easier eating, But it's not a train smash if you don't :). 

 

 

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