Simple Fish Curry

I could have sworn I posted this curry recipe before. But as it happened I was browsing C&T earlier today and realised that I didn’t. It has been some time since my last one and I still have to get back into the gist of things. We are really busy at the moment, with a move to Malta coming up shortly in just a few weeks at my end. I am still getting used to the idea, not to mention preparing myself for the killer summer months ahead. Unfortunately I don’t have many summer recipes lined up, and this move threw me more than I could have ever imagined. So please forgive me if you see a few typos scattered here and there. I’m too distracted and preoccupied these days, which is not a good thing. (Seven years in Surrey flew by in an instant but what an experience it was!) I don’t feel organised at all and I’m trying to schedule as many posts, photos and recipes as I can. What I must do though is to take an August break. But more on that in future posts.

In the meantime here’s a simple curry dish which I like to make when I’m in a hurry or when I’m not in the mood to cook. Yes, I do get that tired sometimes! Everyone does and it’s perfectly normal. I avoided making curries during my first attempts at this thing called cooking. Then someone mentioned curry paste to me and that made life easier. There’s red, yellow and my favourite, green. You can definitely make your own paste. You will find good recipes online, and by all means make it from scratch if you want to. I will give it a try when I move kitchens. I never feel guilty in using the bought stuff though. You will have a meal in no time. The sauce in this recipe will not be thick, but this amount of fish stock will counteract the hotness of the curry.

• 3 cups thai rice
• 6 cups cold water
• 3 tablespoons rapeseed oil
• 3 red onions, finely chopped
• 500g polluck or any white fish, cut into bite-sized pieces
• 250g small frozen peas, thawed
• 2 tablespoons green curry paste*
• 400ml coconut milk
• around 300ml fish stock
• fresh coriander

Place the rice and water into a medium pan and cook the rice by absorption. When the rice is cooked, fluff it back to life with a fork, never a spoon. Set aside.

Pour the oil into a separate pan over medium heat. When the oil is sufficiently hot, tip in the onions and sweat for a few minutes until they turn opaque. Add the green curry paste and give everything a vigorous stir. Trust me.

Give coconut milk tin a good shake before you open the tin. Then pour it over the onion mixture. Stir. Add the fish chunks, peas and fish stock. When the liquid starts to bubble up, turn down the heat to medium-low and let everything simmer for around 10 minutes.

Serve the curry with the cooked rice to 4-6 hungry people. Sprinkle loads of fresh coriander on top, if that’s your thing. I love the taste. If not, fresh parsley will do instead.

*Use 1 tablespoon for a less spicy curry. It will taste bland, but I say that because I love spicy food.

Rob.

If you want to browse other posts, check out what I was up to…

One year ago: Linguine with Prawns

Two years ago: Rome – Part III

Three years ago: Banana Bread