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FROM MY KITCHEN TO YOURS

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  • 1 tablespoon sunflower oil

  • 1 onion finely chopped

  • 1 teaspoon fish sauce

  • 2 rounded tablespoons marinade

  • 2 lemongrass stalks

  • Small bunch of coriander

  • 400g coconut milk

  • 450g skinless hake

  • 150g skinless salmon

  • 150g raw king prawns

  • Juice of half a lime

  • Coconut rice

 

Cut the fish into bite sized pieces then heat the oil in a wide pan/wok & fry the onion for 5 minutes.

KAREN'S DELICIOUS FISH CURRY

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Meanwhile split the lemongrass into small pieces & bruise with a rolling pin then increase the heat a little & stir in the marinade, fish sauce & lemongrass, cook for 2 minutes.

 

Now add the coriander & coconut milk then bring to a slow simmer, stirring continuously.

 

Add the fish to the sauce, squeeze over half a lime then cook on a low heat for approximately 5 minutes or until the prawns are pink, stir occasionally taking care not to break up the fish pieces.

 

Serve on a bed of coconut rice ... amazing !

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