Red Fish Curry
Photography by Sarah Tuck.
Midweek dinner for two in about 20 minutes…it doesn’t get much easier – or tastier – than this!
Serves: 2
INGREDIENTS
1 tablespoon neutral oil
¼ cup red curry paste
1 stalk lemongrass
1 teaspoon ground turmeric
1 tablespoon brown sugar
1 thumb-sized piece
fresh ginger, grated
1 red chilli, sliced (or 2 if
you’re a heat freak)
400ml tin coconut milk
¼ cup water
1 kumara, peeled,
sliced ½ cm thick
2 tablespoons fish sauce
400 grams firm
white fish fillets
2 handfuls (about 25)
round green beans
To serve
rice
1 red chilli, sliced
½ cup coriander leaves
paratha or naan bread
METHOD
Heat the oil in a deep frying pan and add the curry paste. Fry for 1 minute until fragrant.
While it is frying, remove the outer leaves of the lemongrass and bash it with a rolling pin.
Add the turmeric and brown sugar to the curry paste, stir to combine then add the lemongrass, ginger, chilli and coconut milk. Stir to combine and add the water. Bring to a boil, then reduce to a simmer, add the kumara, cover and cook for 5 minutes.
Add the fish sauce, fish and beans and cook a further 5 minutes until the fish is just cooked through.
To serve: Serve immediately over rice, garnished with extra chilli, coriander and paratha on the side.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!