Fish Curry Recipe Lemongrass, Fish Curry With Coconut Lemongrass And Kaffir Lime Love Your Gut

Cook curry paste for about 5 minutes stirring frequently to avoid burning on the bottom until thick and fragrant.

Chicken curry easy indian recipe. To make the sauce blend two of the chopped lemongrass stalks together with the coriander lime juice water fish sauce garlic galangal birds eye chillies and sugar until smooth. Fish curry with coconut lemongrass and kaffir lime sauce. Add garlic and lemongrass pieces until fragrant and golden.

It is a lovely dish to begin autumn and the descent into the dark months of the year. Heat 2 tbsp coconut oil or rapeseed canola oil in a large frying pan. I like to have individual portions stocked in my freezer happy in the knowledge that i can have a nutrient dense dinner on tap for those days i start to feel a little under the weather.

Add the garlic and cook for another minute stirring well. At a push you could use half a can of tinned tomatoes in this recipe. 400g white fish cut into small chunks or a mix of white fish and prawns or chicken breast can be substituted for fish spices and herbs 2 tsp whole coriander seeds ground 1 tbsp whole cumin seeds ground 1 tsp ground turmeric 2 walnut sized piece of fresh ginger peeled and finely grated 2 kaffir lime leaves 1 stick of lemongrass very.

The only fresh perishable ingredient is tomato which needs to be kept at ambient temperature otherwise it goes soft and mushy. Make a few cuts on each side of the fish. Add the wine the grated or finely chopped ginger and a little salt then turn the heat up to high.

I buy my lemongrass frozen and pre ground but you can also use fresh lemongrass processed in a food processor. Add the can of bamboo shoots and 1 4 tbsp curry paste depending on how hot you like it as well as the fish sauce. 1 fresh lemongrass fresh lemongrass 2 tsp ground paprika ground paprika 2 x 100g basa fillets basa fillet fish 100 dried kaffir lime leaves dried kaffir lime leaves 130g basmati rice basmati rice 100 1 knorr vegetable stock cube.

Heat a frying pan on medium heat. Place fish on lined tray. It will taste better.

Cut four 15 inch long pieces of parchment paper. Mix around in pan to coat everything evenly with paste. Add the shallots and lemongrass and cook for 2 minutes stirring often.

Use a patting motion instead of a rubbing motion to help the lemongrass stick. Pat the curry powder onto the fish followed by the lemongrass. Preheat oven to 4000f.

In a small bowl combine chopped green onions lemongrass ginger and oil. Add red bell pepper strips and saute for about 30 seconds 1 minute just until slightly tender.