Green fish curry
* mix this with mango and you have a winning taste.
Serves 4
4 Pink ling fillets or Hoki fillets
400ml coconut milk
3 cloves garlic, chopped
1 onion, chopped
2 chillies, chopped (more if you like hot)
3 tbls fish sauce
1 tbls rice malt syrup (or brown sugar)
1 tbsp minced ginger
1 tbsp tomato paste
1 tsp ground coriander
1 tsp cumin
½ tsp turmeric
SALSA
1 mango peeled, diced
1 shallot or a couple of spring onions
zest and juice of lime
juice of lemon
Method
Heat oven to 200oC
Blend chilli, onion, garlic, fish sauces, lime zest and juice, syrup or sugar, ginger, tomato paste, coriander, cumin and turmeric in a blender to form a paste.
Add coconut milk and blend until smooth.
Transfer to a saucepan.
Bring to boil over high heat, reduce heat to low and simmer for 10 minutes or until slightly thickens.
Meanwhile bake fish in oven wrapped in foil and a dash of lemon or lime juice on top, bake for 10 -15 mins. (Alternatively you can cook in a steamer over boiling water for 8-10mins)
To make salsa, toss mango, shallots, lime zest and juice in a bowl.
Spoon curry sauce into dishes, top with fish and then top with a bit more salsa.
Serve with fresh steamed green vegetables or a green salad with lemon juice
*perfect summer dinner.
*take out chillies is you don’t like a hot curry
*nice with a green salad.
Per serve:
Calories – 391, Protein – 41.1g, Carbs – 27.7g, Fat – 11.3g
