Although there are a variety of spices and seeds in this recipe, it is worthwhile to get the rich but not overpowering spiciness so that the fish still retains its flavour. King prawns can be added instead of the fish or for a vegetarian alternative, use tofu.
Quick and easy Thai-spiced fish curry
- 250 g Cod or other firm fish chopped into large chunks
- 1 head pal choi chopped across into large pieces
- 1 tbsp coconut oil
- 1 onion finely diced
- 1 large carrot cut into fine sticks
- 2 cloves garlic crushed
- 1 small knob ginger chopped finely
- 2 tsp turmeric
- 1 tsp red chilli or 1 small red chilli, finely chopped
- 1 400 g can coconut milk
- 1 tsp yellow mustard seeds
- 1 tsp celery seeds
- 2 tsp garam masala
- 1 tbsp tamarind sauce
- 2 tsp lime juice
- handful of cashew nuts lightly roasted, to garnish
- fresh coriander to garnish
- Heat the coconut oil in a large pan and add the onion. Cook for 5 minutes on a low heat.
- Add the carrot, ginger and garlic and cook for a further 5 minutes.
- Add all the spices and seeds to the pan and cook again for a few minutes to release all the flavours.
- Tip in the coconut milk and bring to a higher heat. Cook for about 6 minutes, stirring occasionally to prevent sticking, and until the sauce is reducing.
- Tip in all of the fish and pak choi and keep on a high heat until the fish starts to flake - about 4 minutes.
- Add the lime juice and tamarind sauce and serve immediately, topped with the cashew nuts and coriander.
Serve on a bed of medium egg noodles.