Thursday, 18 September 2014

Thai Fish Curry

Thai Fish Curry


2-4 Halibut Fillet De-boned and skinned (Or another meaty white fish)
Vegetable oil
1 Onion
2-3 Cloves Garlic
2-4 Teaspoons Curry Powder
2 Cups Vegetable or chicken Stock
1/2 Cup Light Coconut Milk (Shake the can before you open it)
1 Diced Tomato
Juice and zest of one Lemon or Lime

Finely sliced Green Onion
Spinach Leaves
Salt and Pepper

Cooked Rice to Serve along side


Preheat a large high walled skillet or wok with a tight fitting lid, to a medium high heat. Add enough oil to lightly coat the skillet. Allow the oil to heat.

Finely dice the onion and garlic cloves, add to skillet, season with salt and pepper and saute until onions are soft and translucent. At least 10-15 minutes. Add the curry powder and diced tomatoes. Cook an additional 5 minutes, stirring occasionally.

Add the chicken stock, citrus juice and zest, as well as coconut milk. Stir well. Allow sauce to simmer an additional 15-25 minutes, until sauce reduces to about 2 cups of liquid.

Taste the sauce, Adjust seasoning as needed. It should be pretty spicy, if it isn't to your preferred spice level add some extra curry powder, or about 1/2 teaspoon cumin powder. This is our poaching liquid.

Season the halibut on both sides with salt and pepper well. Submerge the fillets in the poaching liquid.

Cover the skillet and poach the fillets for about 7 minutes, until just tender, opaque and beginning to flake.

While the fish cooks, arrange spinach leaves in a soup bowl for each fillet to cover bottom, and slice green onions.

When fish is cooked, transfer to the spinach lined bowls, ladle some of the sauce over top, including some tomatoes and onions. Garnish with sliced green onions.

Serve along side rice.



A Future Mr Busy Bee Approved Recipe.

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