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Spicy Coconut Fish Curry
2 Tbsp Green Curry Paste
500g Fish Fillets - Warehou/Trevally/Moki
6 cloves Garlic (finely chopped)
1 Tbsp White Sugar
1 chopped Onion
1 cup frozen Peas
1 can Kara Coconut Cream (at John's Fish Market)
Juice of 1 Lemon
Spring Onions
Chilli flakes or powder
Olive Oil for cooking (at John's Fish Market) 
 
Heat oil to hot (not burning) in a deep frying pan and throw garlic in to roast it. After a few minutes the garlic will brown. Turn heat down slightly and add onion. Keep the oil hot so the onion does not absorb too much oil. Brown/caramelise onion, stirring constantly. Season with salt. Add the sugar (brings out sweetness of caramelised onion), stir and add the green curry paste.
 
Open the can of coconut cream. There should be a layer of thick cream on top. Add this to the pan first. Cook for a few minutes before adding the fish and peas. Add the remainder of the cream. Simmer until the fish is cooked through and the sauce starts to thicken (5-10 minutes depending on thickness of fillets). Remove from heat and add lemon juice and salt and pepper to taste.
 
Sprinkle chopped spring onion on each serving with chilli flakes if desired. 

Ideally served with steamed Jasmine Rice.