Hello my friends!
Here a recipe that works perfectly well any time of the year and that I love.
It’s the fish curry!
Full of tastes and flavors (so many of them!!) and for an eating pleasure without any guilt! Yes indeed, the fish curry is actually a rather healthy and low calory meal. Quite perfect if you are dieting and still want to enjoy what you’re having for lunch or dinner.
It’s a recipe that I made live on Facebook with some of you, and seing the enthousiasm, it was obvious to me that I had to share the full recipe with you guys!
The process of this fish curry is actually quite simple, almost like for any kind of curry.
I have a few advices to give before starting the recipe.
1/ I gave you a list of vegetables but you can have other kinds if you wish. The only rule to follow is to always put the hardest and longest vegetablesto cook first in your pan (carrots for instance).
2/ You can make this recipe with any type of curry: it can be ground curry, or curry paste. In such case, you can have green curry paste, yellow curry or red curry. It’s really up to you! Whatever you choose, curry dosage is always something very personal. The quantities I gave are based on the way I cook. Do not hesitate to put less in your preparation, taste it and then adjust.
3/ Buy a fish that has a rather firm flesh otherwise you might get a “mush” texture which would be a shame.
That being said, the utensils:
A sauté pan (as always my Prima Matera by De Buyer),
A cutting board
And a sharp knife.
I think you’re ready now!
The recipe, Chef!
- 750-800 g fish (cod, monkfish, salmon)
- 1 leek
- 1 carrot
- 2 scallions
- 1 garlic clove
- 2-3 cm ginger root
- 1 lemongrass stalk
- 1 teaspoon curry paste or powder (yellow, green or red)
- 1 teaspoon curcuma
- 1 teaspoon ground ginger
- 20 cl coconut milk
- Fresh coriander
- Vegetal oil (sesame, rapeseed, coconut, sunflower)
Cut the leek in 1 cm pieces.
Peel and cut the carrot in very thin slices. Proceed the same way with scallions.
Grate the garlic and ginger.
Pour 2 tablespoons oil in your sauté pan, heat at high heat.
Add the scallions, garlic, ginger root and the lemongrass cut in two lengthwise and widthwise.
Add the carrot, leek, curry, curcuma and ground ginger. Mix with a spatula.
Pour 1/2 glass of water and the coconut milk. Add salt and cook at medium heat.
Cut you fish in 3 cm cubes.
Place the fish cubes in the sauté pan, add salt and cover with lid.
Cook at low heat for 15-20 minutes, mix gently once or twice.