Updated: Aug 20, 2021
This particular fish curry is different to the other curries that I have made. This particular curry has an oriental flavour due to sweetness of the coconut and tangy kaffir leaves.
In addition to this, there are many filling vegetables such as aubergine and sweet potato. If you wanted a completely vegetarian dish and you can just omit the fish.
Prep: 15 mins
Cooking: 45 mins
-Cod (large chunks)
-2 lemongrass stalks
-1 red chilli de-seeded (optional)
-1 Tsp garlic paste
-1 Tsp chopped ginger paste
-2 Tsp Soya sauce
-3 Tsp groundnut oil (use vegetable oil in case of allergies)
-2 cans of coconut oil
-2 sweet potatoes
-1 tbsp coriander
-1 1/2 Tbsp lime juice
-Basmati rice/ Jasmine rice
Peel the sweet potatoes.
Wash the aubergine, tender stem and bell pepper.
Cut the vegetables.
Wash and boil the rice in coconut cream
Blend the lemongrass, onion, chilli, garlic and oil in a blender in a blender until it becomes a paste.
Heat a saucepan over a medium temperature.
Add the paste and fry for 2-3 minutes.
Add coconut oil and boil for 5 minutes.
Add the sweet potatoes.
Add the cod and simmer for 5 minutes until fish is cooked through
Add the vegetables.
Add the Thai fish sauce, sugar, and lime juice.
Serve with basmati or Jasmine rice.