1mark Posted April 6, 2009 Share Posted April 6, 2009 Hi there, I'm a new member and yes some of my friends think I am a member but I just enjoy fishing even if I am not good at it. I was just wondering if anyone knows a recipe for fish curry? A bloke i previously worked with (he is Fiji - Indian) made the best fish curry. Any fish curry recipes would be muchly appreciated. Link to comment Share on other sites More sharing options...
micksfishn Posted April 13, 2009 Share Posted April 13, 2009 270ml can coconut cream 1 1/2 tablespoons green curry paste 2 x 400ml cans coconut milk 1 1/2 tablespoons fish sauce 1 tablespoon brown or palm sugar 500g perch fillets (or any firm, white-fleshed fish), cubed 4 kaffir lime leaves 230g can bamboo shoots, thinly sliced juice of 1 lime jasmine rice, to serve Heat coconut cream in a wok over medium heat, stirring, for 8 minutes or until oil and cream separate. Add curry paste and cook a further 2 minutes. Slowly stir in coconut milk, fish sauce and sugar. Simmer, stirring occasionally, for 10 minutes or until green oil comes to the surface. Add fish, lime leaves and bamboo shoots. Simmer for 5 minutes. Stir through lime juice. Serve topped with coriander leaves over jasmine rice. try that Link to comment Share on other sites More sharing options...
Jewhunter Posted April 13, 2009 Share Posted April 13, 2009 270ml can coconut cream 1 1/2 tablespoons green curry paste 2 x 400ml cans coconut milk 1 1/2 tablespoons fish sauce 1 tablespoon brown or palm sugar 500g perch fillets (or any firm, white-fleshed fish), cubed 4 kaffir lime leaves 230g can bamboo shoots, thinly sliced juice of 1 lime jasmine rice, to serve Heat coconut cream in a wok over medium heat, stirring, for 8 minutes or until oil and cream separate. Add curry paste and cook a further 2 minutes. Slowly stir in coconut milk, fish sauce and sugar. Simmer, stirring occasionally, for 10 minutes or until green oil comes to the surface. Add fish, lime leaves and bamboo shoots. Simmer for 5 minutes. Stir through lime juice. Serve topped with coriander leaves over jasmine rice. try that That sounds sensational!! I will try that one for sure. I tried a baked snapper recipe from this forum y/day at an Easter get together. It went down a treat. It was the honey, soy & chillie bake snapper. Yum! Cheers, Grant. Link to comment Share on other sites More sharing options...
1mark Posted April 17, 2009 Author Share Posted April 17, 2009 270ml can coconut cream 1 1/2 tablespoons green curry paste 2 x 400ml cans coconut milk 1 1/2 tablespoons fish sauce 1 tablespoon brown or palm sugar 500g perch fillets (or any firm, white-fleshed fish), cubed 4 kaffir lime leaves 230g can bamboo shoots, thinly sliced juice of 1 lime jasmine rice, to serve Heat coconut cream in a wok over medium heat, stirring, for 8 minutes or until oil and cream separate. Add curry paste and cook a further 2 minutes. Slowly stir in coconut milk, fish sauce and sugar. Simmer, stirring occasionally, for 10 minutes or until green oil comes to the surface. Add fish, lime leaves and bamboo shoots. Simmer for 5 minutes. Stir through lime juice. Serve topped with coriander leaves over jasmine rice. try that Thanks breamhntr, I will give it go, not sure about the coriander, i am not that keen on it Link to comment Share on other sites More sharing options...
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