Wednesday, January 5, 2011
20110105 Coconut Fish Curry
(SOURCE: Koken & Genieten - Kokos-viscurry met cashewnoten)
I found the sauce a little boring, so I added some fresh parsley to give it more taste. Now thinking about it, I think fresh coriander would be better as it will bring out the exotic flavor. Maybe a dash of fish sauce and fresh lime juice too, as they may give it an even more "refreshing" taste. This fish curry is a little too much for my husband, so I now have enough leftover for my dinner tomorrow.
3 carrots, cut into strips
1 medium leek, finely chopped
500g fish fillet (I used catfish), cut into big chunks
1 tbsp flour
salt and pepper
3 tbsp oil
3 tbsp kerrie
400ml coconut milk
1 chicken stock cube
handful of parsley, finely chopped
1. Cook the carrot strips in boiling water for about 3 minutes.
2. In a medium bowl, coat the fish with flour and season with salt and pepper. Heat some oil in a wok and brown the fish - in two batches - for about 2 minutes on each side. Remove from the pan and set aside.
3. Heat some oil in the wok, and fry the leek and carrots for 5 minutes. Add the kerrie to the vegetables and brown for about 3 minutes. Add 100ml water, coconut milk, and the chicken stock cube to the wok. Bring it to the boil and simmer for 5 minutes.
4. Return the fish to the wok and cook for another 5 minutes.