Monday, 4 October 2010


What else can be warming when the weather's a bit nippy than curry. It need not be too hot nor too spicy. I cook a simple and mild fish curry that even children will appreciate.


a whole firm fleshed fish or fillets (such as red bream) , about a pound in weight
1 medium onion
3 cloves garlic 
1 tbsp. of grated ginger
1/2 cup of coconut milk 
1 cup of water
2 waxy potatoes, peeled and sliced thick
2 carrots, peeled and sliced diagonally
1 red chilli
2 stalks of lemon grass, split in two and bash with a cleaver
4 kaffir lime leaves
1 tbsp. curry powder
1 tbsp. ground coriander
1 tbsp. paprika
1 tbsp. of fish sauce
2 tbsps. brown sugar
cooking oil for frying
flour for coating fish
salt and pepper

Season fish with salt and pepper. Coat lightly with flour and shallow fry until golden. Set aside. Puree the garlic, ginger, chilli and onion in a food processor. Saute the pureed onion, garlic, chilli and ginger in 3 tbsps. cooking oil on low heat until golden. Mix the curry powder, ground coriander and paprika with a bit of water to make a spice paste and add to the pan. Stir fry for a few seconds until fragrant. Add water, lemon grass, kaffir lime leaves and carrots. Simmer on low. Meanwhile, fry the potato slices until golden brown. When the carrots are nearly done, add the coconut milk, fried potatoes , sugar and fish sauce. Simmer for 5 minutes. Lastly, add the fried fish and simmer for another 5 minutes. It's done. Serve with steamed rice and breads (such as naan, pita or poppadoms) for dipping in the sauce.

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