Fish Curry

I hated spicy food. And then I went to Singapore for two weeks. I came back a changed woman.

After two weeks of spicy food for breakfast (yes, Laksa for breakfast every day), lunch and dinner, I returned with a converted taste preference that definitely included the trill of spice. Oh, and a suitcase full of spicy spicy pastes!

For this recipe I used green curry paste. I might have put a wee bit too much, but it was yum-my!

NOTE! in the image below it says “coconut oil” -> what I meant to write was “coconut MILK”!!!

ingredients

In a large, non-stick pan, add a spoonful of olive oil, the chopped onion and ginger. Let them cook until the onion become translucent.

I used frozen celery, which is why in the first photo you can see a big blob of light green on the left 😉

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Now add the green curry paste

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Pour in the coconut milk (not oil!) and turn the heat off

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In an oven-proof bowl, put the uncooked rice and peas.

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Pour in the liquid mix

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Add the fish fillets

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and put the bowl in the oven for about 30 minutes. If the liquid isn’t enough, add some fish stock and/or more coconut milk.

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Your curry is ready when the rice is cooked and the liquid evaporated.

Enjoy!

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2 Comments on “Fish Curry

  1. Pingback: Fish Curry | frankensportblog

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