My Cramped Kitchen; Thai Fish Curry
A simple and fairly quick dish with a powerful punch.
I should have probably researched what constitutes a Thai curry before making this, but ah well. It's a dish idea I stole from work, and just kinda improvised a recipe for. But some research shows that for it to be a Thai curry it's got to have coconut milk in it, but I'm allergic to coconut milk. So what I've really made is a curry with some fish in it. Here's the video. And here's the recipe;
- Two fillets of white fish, cod, basa, haddock, whatever you can get
- A handful of chopped mushrooms
- Two chopped spring onions
- Two finely chopped finger chillis
- One finely chopped carrot
- One chopped brown onion
- Any other chopped vegetables you want to add
- Chilli paste
- Curry paste
- Crushed chillis
- Vegetable seasoning
- Tomato purée
- One tin of chopped tomatoes/passata
- Salt and Pepper
- Olive Oil
- Heat up a wok with some oil in the bottom. You want it on about 2/3rds heat.
- Once up to temp, dump in all the vegetables and fry them off. Effectively stir frying them.
- Once they are nearly done season with the chilli paste, curry paste, salt and pepper, and veg seasoning if you've got it.
- Then top with the tinned tomatoes and purée, stir through.
- Lay the fish fillets on top and cover. If you want to you can spoon a bit of the curry onto the fish. Season the fish with a twist of ground pepper and salt.
- While the fish cooks, prep your side dish. For me, rice with a cut shoot of lemon grass.
- Serve with a cold beer, Singha is a good pairing here.
Basa is a good choice here as it's commonly found in the far east, so makes for a rather authentic dish!
And there you go. Super simple, super healthy, and very flavourful.