This curry is a new favorite of ours – I made it with flounder which was not the best choice as it fell apart a bit. I managed to take a lovely photo but next time I’d try with a firmer fish like cod or haddock or cod. I found this recipe in an older cookbook of mine. Periodically I go through my books and donate a bunch that I rarely use. This one though, The Mediterrasian Way, I always hold on to. It is weird because the concept of the book is Mediterranean and also Asian. The recipes are not mixed – no fusion here. Just simple healthy meals that are spicy and flavorful.
Prep the ingredients before you cook as it all comes together fairly fast and easy. Serve with rice or cauliflower rice – or over a bed of baby spinach (that will soften when you add the hot curry) or add extra veggies and eat just like that. You can also add the fresh spinach at the end – and that is also when I add peas and tomatoes and any veg that doesn’t take long to cook.
I will give you the basic recipe here – but as you can see from the photo, I used haricot beans, baby Bella mushrooms, peas and tomato. But have fun and make what you enjoy. If you want your fish to have a little color to it, just pan sear right before you place it into the curry broth. I didn’t here – but I know if I was cooking for a reluctant fish eater, I might because for some reason fish with color is a little less intimidating. Maybe…
Serves: 4
medium to fairly easy
Ingredients
- 1-2 tablespoons oil ( I used olive oil) book calls for canola or peanut
- bell pepper, sliced
- 32 green beans (I did not count – but here if you need it)
- 2 cloves garlic, more to taste
- 2 teaspoons finely chopped lemongrass (I used a lemongrass puree as discussed in the cod in coconut broth recipe)
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons turmeric
- 2 cups coconut milk (use full fat if you can handle it)
- 1 cup water
- 4 tablespoons fish sauce
- 4 teaspoons brown sugar
- 1 teaspoon chili powder
- four to five 6-ounce firm whitefish fillets (snapper, cod, haddock) each cut into thirds
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped basil (I didn’t have any but would be delicious)
- kosher salt or Maldon Salt
- pepper
Directions
Prep all ingredients and set up by the stove.
- In a large skillet – heat the oil over medium high heat and then add the pepper and green beans – stir here and there, until the pepper has softened – about 4 minutes (I used the mushroom instead of the red pepper)
- Add the garlic, lemongrass, ginger and turmeric and cook, stirring constantly for about a minute.
- Add the coconut milk, water, fish sauce, sugar and Chile powder and bring to a boil. Reduce the heat to medium and simmer for 8 minutes
- Add the fish and spoon the sauce over the fish to coat, and simmer, covered for about 8 minutes or until the fish is just cooked through.
- Remove from heat and add the lemon juice, basil, and season with salt and pepper and enjoy!