White fish red curry
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White fish red curry
This white fish red curry has a bite to it that will really fire you up - simple to make and a delight to the senses with its combination of herbs, spices and nutritious fish.
SERVES:
4-6
PREP TIME:
25 mins
COOK TIME:
30 mins
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 2 red chillies, finely chopped
- 1 stalk lemongrass, finely chopped
- 4 kaffir lime leaves, finely chopped
- 1 cup fresh coriander, finely chopped
- 8 vine ripened tomatoes, finely diced
- 1 kilo firm white fish, diced into bite size pieces
- 250g baby spinach, washed
Method
- Warm 2 tablespoons of the olive oil in a saucepan over a medium heat and add the dried spices, garlic, shallots, chilli, lemongrass, kaffir lime leaves and most of the coriander. Sauté for 5 minutes.
- Add the tomatoes and cook for a further 5 minutes.
- Remove from the pan and set aside.
- Place the remaining oil in the pan, allow to heat up and then fry the fish until golden on both sides.
- Once the fish is cooked return the sauce to the pan, add the baby spinach and simmer together for a further 10 minutes.
- Serve warm with a sprinkle of coriander on top.
- Can be stored in an air-tight container in the fridge for up to 3 days.
Inspiration and top tips
- Be creative and turn this into a chicken or vegetable curry swapping the fish with vegetables such as broccoli, sugar snap peas, red pepper and green beans or chicken
- If you prefer to remove your kaffir lime leaves and lemongrass before eating, add them to the pot whole
- Try experimenting with different types of fish i.e. salmon, haddock or cod and serve with pan fried okra, pak choi and broccoli or a salad for a lighter meal
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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