It is hard to define this satisfying fish curry but I guess that the coriander, chilli, coconut milk, lemon and ginger are typically Thai flavours. It is incredibly easy to make, by simply frying the peppers and onions, mixing in the other ingredients and pouring it over your fish to bake. You could do it with any fish – I used trout and pollack. Scatter over the coriander and chilli flakes at the end for extra flavour and effect and serve on it’s own or with rice to mop up the flavours. The whole dish should be ready in 45 mins. Delicious!
Thai fish curry (serves 4-6 people)
Oil, for frying
2 onions, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 tsp finely chopped/grated ginger
2 cloves garlic, crushed
2 tbsp lemon juice
400ml coconut milk
850g fish e.g. salmon/trout/pollack/cod
Small bunch coriander, roughly chopped
Good shake chilli flakes
Heat the oil in a frying pan and fry the onions and peppers for approx. 8 mins, until softened.
Preheat the oven to gas mark 4/180 degrees C. Put the ginger, garlic, lemon juice, salt and coconut milk in a mixing bowl and mix together. Stir in the vegetables. Put the fish in a casserole dish and pour over the sauce. Pop in the oven for approx. 25 mins, until bubbling well and the fish is soft and cooked through. Scatter over the coriander and chilli flakes before serving.