Coconut Milk Fish Curry

Ingredients

150 gms Sea Bream Fillet – remove pin bones *
1 dried Red Chilli (cut in ½ , remove seeds & slice)
1 Onion (Medium – sliced thin)
2 Garlic Cloves (finely chopped)
1¾ cups HandS Coconut Milk (Original – 315 ml) **
1 whole strip of Lemon Grass
1 tbsp each of Turmeric, Red Chilli & Coriander powder
1 tsp Shrimp paste
½ tsp Sea Salt
1 Lemon large (extract juice only)
2 tsp each Soy Sauce & Sunflower Oil
1 cup Fresh Coriander leaves & Spring Onions (50 gms each)
* Can substitute with any large boneless fish, such as King / Seer / Sea Bass.
* Cut fish lengthwise as large pieces (4” +).
** Substitute with HandS Coconut Cream for a richer taste.

Prep Time

15 minutes
Cook Time

20 minutes
Servings

3~4 Serving
Products Used

HandS Coconut Milk (Original)

STEPS

Pick the coriander leaves from stalk, and then finely chop stalk. Using the flattened blade of your knife, crush the lemongrass. Slice spring onions finely at an angle.

Heat the oil & soy sauce over medium heat in a heavy pot, add the sliced onions, coriander stalk & cut chilli – stirring well till onion takes on a golden color. Add in the garlic & shrimp paste – stirring well till aroma rises.

Next, add in the turmeric, lemongrass and spices – let simmer for an additional minute. Finally add in the coconut milk and bring to boil. Once curry starts boiling – reduce heat to simmer, and add in the fish. Cover and let simmer for an additional 5 minutes.

Serve curry over jasmine rice and garnish with saved coriander leaves. A dash of lemon / soy sauce & ground black pepper works great if more seasoning required.