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Thai Fish Curry
Experiment as you please with the quantities of spices and herbs to suit your own taste - and with the quantities of soft cheese and milk depending on how thick you like your sauce! That's the beauty of making your own curry! The curry paste ingredients makes about 5-6 tablespoons which can keep up to a week in the fridge. http://hungryjenny.blogspot.com/2010/04/say-no-to-takeaway-make-your-own-thai.html Ingredients
- 1 haddock fillet
- Large handful of king prawns
- Large handful of sugar snaps
- 2 spring onions
- 1 red pepper
- 200g basmati rice
- 2 tbsp soft cheese
- Skimmed milk
- Fresh coriander and a few lime wedges to serve
- For the curry paste:
- 2 garlic cloves
- 1 tsp lemon grass
- 1 tsp cumin
- Half tsp coriander seeds
- 1 tbsp chopped onion
- Juice and zest of half a lime
- Bit of fresh ginger
- Some fresh coriander
- Pinch of salt
- Couple of green chillies (optional - I can't handle them personally!)
Directions
- Bring the basmati rice to the boil, then cover and leave to simmer for 20 minutes.
- Whizz the curry paste ingredients together in a food processor.
- Add the paste to a pan on low heat. Pour in the milk and cheese and mix gently until the cheese has melted.
- Tip in the haddock and prawns and cook for a few minutes. Add the pepper, sugar snaps and spring onions.
- Serve with the steamed rice, garnishing with some fresh coriander and a couple of lime wedges.
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Go Girl! I'm diggin' this! :)
oh yes!! A winner!
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