Easy fish curry

Mid week just-got-home-from-work dinners are my biggest challenge. It’s easy to get a nice meal on the table when you have lots of time to plan and prepare and shop for it, but it’s trickier on long work days. One of my favourite ways to do it is with prepared curry pastes. I use them as a flavour base for a quick stir fry as well as in curries. All up this fish curry took just under an hour from the time I walked in the door until we sat down to eat.

Note: vary the quantities according to how many you’re feeding, we all know that I always make too much. This does make for a delicious lunch the next day though, pack it into a container with some leftover rice before you even clear the table, pop it in the fridge, and it’s ready to go on your way out the door the next morning. Thumbs up.

what you need

  • 1 or 2 jars of yellow curry paste, depending on how much fish you’re using
  • one brown onion, peeled and chopped into wedges
  • 2 garlic cloves, minced or grated
  • 1 small knob of ginger, minced or grated
  • 2 cans of coconut milk
  • 1 large sweet potato, peeled and cut into large cubes
  • 500g to 1kg firm fleshed white fish fillets {ling is my pick}, chopped into chunks, not too small 
  • 1 bunch {or 2 if you like more} of bok choi or similar Asian greens, ends trimmed and cut into half or thirds
  • 1 to 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • juice of one or two fresh limes
  • to serve, plain rice

what to do

Before you begin get your rice in the rice cooker and turn it on, so it’s ready to eat when the curry is finished.

Heat your wok to a medium high heat, and fry the curry paste until it’s darkened in colour and fragrant, around ten minutes. Add the onion and fry for a few minutes until softened, then add the garlic and ginger. Fry for a minute until the aromas are released, then add the coconut milk and turn the heat down to a simmer. Stir the coconut milk through.

Add the sweet potato and simmer until about half way cooked, then add the fish pieces. Cover with a lid and simmer. Just before the fish and sweet potato are cooked add the Asian greens, fish sauce, sugar, and however much lime juice you like, and stir it all through. Check the taste until you’re happy with it. Serve with the rice.

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