Easy fish curry

The Boy asked for fish recently and I was kind enough to oblige by making him a fish curry. Turns out he wanted slabs of grilled or baked fish with vegetables. Hah. Too bad. He had to eat the fish curry. Incidentally, it was a super delicious fish curry. And so easy to make.

Here's the recipe:

Ingredients:

• 4 large pieces of white fish - cut into 2 cm, bite size pieces
• 1/2 packet fish balls (from an Asian grocery store), halved
• 1 cup frozen peas
• 1 large carrot - cut into 1/2 cm rounds
• 1 large potato - diced into 2 cm pieces (optional if making non-paleo version)
• 1 onion diced
• 4 cloves of garlic minced
• 2 tablespoons curry powder
• 2 tablespoons red curry paste
• 1 can coconut milk (I use lite coconut milk)
• 1/2 cup chicken stock - if curry is too thick (optional)
• 1 tablespoon corn starch (optional)
• Olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a frying pan. Cook onions and garlic until translucent and fragrant.
• Add curry powder and curry paste. Cook until fragrant.
• Add fish, fish balls, peas and carrots (and potatoes if non-paleo), and coat thoroughly with curry paste. Cook for 5 minutes.
• Add coconut milk and check consistency. If necessary, add chicken stock to thin it out if it's too thick (optional), if you like your curry to be of a thinner consistency.
• Season with salt and pepper to taste.
• Simmer curry for 20 minutes until fragrant.
• (optional) If the curry is too thin, mix corn starch with two tablespoons of cold water and add into curry while curry is simmering. Mix thoroughly and stir till curry is the consistency you want. Add more, if you like your curry to be very thick. 
• Serve on a bed of rice / cauliflower rice. Garnish with parsley.

Notes: 

1. You can use the chicken stock to thin the curry or the corn starch to thicken the curry. Both are optional depending how you like the consistency of your curry. We like it a little on the thicker side, so we skip the chicken stock and use the corn starch to thicken it a little.
• Use tapioca flour if you want a paleo option.
2. The fish will break down and add texture and flavor to the curry. The fish balls will give you the big nice bitey fish pieces. 

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


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