Wednesday, 22 April 2009

Fish green curry

I found this recipe in a food magazine, and just had to try it out. It looked just delicious on the photo, and it was absolutely delicious, and so easy to make. My boyfriend even made an ambitious promise saying he'd invite his parents over for dinner one day, and serve them this dish. A promise yet to be fulfilled!

Fish green curry
serves 4

600 g fish fillets, cod or other quite firm fish
salt and pepper
4 carrots, peel into fine strips using a potato peeler, or cut like matchsticks
250g sugar snaps, cut in half
1 bunch spring onions, chopped
1 tbsp oil
1 garlic clove
1 tbsp grated ginger
1 can coconut milk
1 tbsp fish sauce
juice of 1 lemon
1 tsp brown or caster sugar
1 small bunch or coriander/cilantro

1. Season the fish with the salt and pepper. Roll the fillets, if the fish allows it, and secure with toothpick or bamboo skewer, otherwise cut into bit-size pieces.

2. Heat the oil in a pan and add the curry paste, allow to sizzle for 1 minute. Add the carrots, and allow to heat for 2minutes. Add grated or finely chopped garlic, ginger, sugar snaps, coconut milk, fish sauce, lemon juice and sugar. Bring to a boil.

3.Turn down the heat, add the fish and allow to simmer for 8 minutes, or until the fish is done.

4. Serve with rice and sprinkle with spring onion and chopped coriander/cilantro.

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