Fish curry
17/5/2010
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This fish curry can be made with any type of white fish fillet. Keep an eye on fish specials at the supermarket.
Ingredients
(You can click on ingredients to see more related recipes)
| 1 tbsp | Oil |
| 1 tbsp | Red curry paste |
| 2 tbsp | Fish sauce |
| 1 | Lemon, grated rind |
| 1 | Lime, grated rind |
| 1 tbsp | Brown sugar |
| 2 tsp | Ginger, grated |
| 800 ml | Coconut milk |
| 210 g | Dried egg noodles |
| 600 g | White fish, fillets |
| 1 | Basil leaves |
| 1 | Lime, for wedges |
Directions
- Heat oil in a large saucepan and gently cook curry paste for 5 minutes until fragrant. Add fish sauce, lime juice, rind, brown sugar and ginger. Stir and cook for a further minute.
- Pour in coconut milk and bring almost to the boil. Add noodles and cook for 5 minutes. Add fish and gently cook until just cooked through.
- Serve topped with basil leaves and lime wedges.
Wine Match
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