Image may be NSFW.
Clik here to view.
On the plane last month on the way home from London, I watched an episode of Jamie’s Fish Suppers, in which he panfried a piece of coley (not a fish I’ve ever heard of!), smeared with korma paste and served with a sauce made of coconut milk, chilli & spring onions.
I decided to muck around with the idea of these flavours, and came up with this fish curry, which I am quite happy with. I used snapper fillets, but any firm fish will do – I was tempted to use salmon, as is my wont, but my boyfriend doesn’t like it all that much in its cooked form (blasphemous I know – luckily he has other redeeming qualities!).
Korma is not a particularly spicy curry paste, but the addition of a large red chilli helped haha. Leave this out though if you truly like your curry very mild (does anyone???!! I guess they do… they’re in trouble if they come to my house lol).
The photo above is not very gourmet, but I actually forgot to take a photo until we’d finished eating – so what you see is the leftovers in a plastic container!
Korma Fish Curry
1 tbsp olive oil
9 spring onions, cut into 3cm pieces
1 green capsicum, roughly chopped
1 fresh red chilli, finely sliced (including seeds)
3 tbsp korma paste
3 firm white fish fillets (mine were 520 gms altogether), cut into 4cm pieces
400 ml can coconut milk (low-fat)
100 gms baby spinach leaves
2 cups bean shoots
1 bunch fresh coriander, chopped (including some of the stalks)
juice of 1 small lemon
Heat the oil in a deep pan. Saute the spring onions, capsicum and chilli for 2 minutes. Add the korma paste, stir to coat and cook for another 2 minutes, stirring so it doesn’t burn. Add the fish and coconut milk, bring to boil and simmer with lid on for 7 minutes, stirring occasionally. Add remaining ingredients, stir to combine, and cook for 1 minute or until spinach has wilted.
Serve with rice and naan bread.
Serves 4.
Happy Fooding!
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
