Spicy Fish Curry

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The rain has been tumbling down most of the night, and now outside its drizzly, wet, grey  and cold. I’m really not a fan of winter, about the only bonus I can find to those grey dull days are those delicious heart warming, soul reviving curries.

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So Spicy Fish Curry for dinner it is . I grabbed this recipe straight out of my latest issue of Donna Hay magazine, flicking through looking for inspiration this curry caught my eye almost immediately. The fresh red chilli curry paste is vibrant and bursting with flavour and is so quick and easy to throw together.

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This curry takes very little time at all to make, with a maximum punch on flavour. So its great for a mid-week meal, I had this curry whipped up and on the table straight after my daughter has finished ballet lessons, plus time to spare to take photos ( which is a rarity at dinner time). So if your looking for a little soul warming give this curry a go 🙂

RED CHILLI CURRY PASTE RECIPE:

  • 3 long red chillies, roughly chopped
  • 1 tsp shrimp paste
  • 6cm piece ginger (30g), peeled and roughly chopped
  • 2 eschalots (french), roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1/3 cup palm sugar
  • 4 kaffir lime leaves, shredded
  • 1 Tsp peanut oil

METHOD:

  1. Place all ingredients into a food processor and process until smooth
  2. makes 1 cup

SPICY FISH CURRY RECIPE:

  1. 1 Tsp peanut oil
  2. 800g salmon fillets, skin removed and chopped
  3. sea salt flakes
  4. 1 cup red chilli curry paste
  5. 1x 400g tin tomatoes
  6. 1 cup young coconut water ( I didn’t have this so I used coconut milk)
  7. 2 Tsp fish sauce
  8. 2 Tsp lime juice
  9. coriander, mint leaves and fried eschalots to serve

METHOD:

  1. heat oil in a large non-stick fry pan over high heat
  2. sprinkle salmon with sea salt , and cook 1-2 minutes each side or until golden, set aside
  3. add red chilli curry paste and cook stirring, for 2-03 minutes
  4. add tomato, coconut water (milk) and fish sauce and bring to the boil
  5. reduce heat to medium and cook 5-7 minutes or until sauce is slightly reduced
  6. return fish to pan and cook for a further 1-2 minutes or until cooked to your liking
  7. add lime juice stir to combine
  8. top with coriander, mint and fried eschalots to serve.

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One thought on “Spicy Fish Curry

  1. EatwithNamie June 14, 2013 at 6:47 am Reply

    Wow, it looks like my kind of food. Fish tikka masala used to be my regular dish at Indian restaurants. The other day I made fish curry with just termeric and paprika for a quick fix for leftover fish and it was rather nice, too.

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