How good can a fish recipe be? Okay let's start again...how bad can cooked fish be? Really dry, tasteless, almost rubbery and well yes, really bad. This is not that. This fish recipe is the complete opposite. It is in fact, a rather spectacular fish curry recipe!
We automatically think 'hot' when we hear the name curry but it isn't the case. Curry doesn't have to burn the taste out the food. A good curry serves just enough heat and lots of umami flavors. This Thai style fish curry made with a natural Asian inspired spice makes this creamy, spicy (not hot) a fragrant and delicious 30 minute dinner. Thai Soup Seasoning
This fish curry is;
- Tasteful fish spice
- Fragrant fish spice
- Easy to make
- Quick dinners
- Delicious meals
- Crispy skin fish
- Flaky fish
The taste is off the wall amazing and the recipe itself is so easy, that's the beauty of it. From this Oven Baked Fish to this whole fragrant fish and the pickled fish recipes there's clearly been a fish phenomenon going on in our kitchen right? Correct! It's called the brand new and utterly delicious, fragrant, sprinkle and rub fish seasoning!
Flavor and fragrance galore in this Thai fish curry yet subtle, with notes of curry, chili, lime, fresh spices and a creamy colorful serving of herbs, sliced lime and everyday fish.
Why You're Going To Love This Thai Fish Curry
- Level 1 of cooking
- Few ingredients
- Fish Type - suitable for all fish
- Very Easy - easier than it looks
- Prep - you can prep half the recipe in advance
- Appetite pleaser - the aromatic spices are both fragrant and flavorful!
- Fish - I used hake fish in this recipe
- Flour Regular flour
- Shallots - The taste a milder and more delicate than green or red.
- Garlic - Feel free to use less, I go with 3 to 4 cloves.
- Vegetable oil - For frying the fish
- Olive oil - Add the olive oil in the same pan but first rinse or use paper towels to clean. It will need to be cleaned after the frying the fish. You can also use another pan but I'm into clean as I go with as little work as possible.
- Thai Spice - Smell and Taste
- Fish seasoning - Smell and Taste
- Curry paste - Red - Store- bought or homemade, both work
How To Make Thai Fish Curry
Thaw and Dry Make sure the fish is properly thawed and dried. Use either kitchen tissue paper once the fish is thawed to further dry it or a clean tissue towel/cloth.
Cut into squares: leave it on kitchen tissue paper to further dry for a few minutes.
Season the flour Add fish seasoning to the flour and coat the fish both sides. Taste for salt before adding.
Fry the fish in a large non stick pan until a light golden brown. This takes about 3 to 4 minutes per side depending on your pan. Once fried, place the fish on clean kitchen paper to drain any excess oil. Repeat until all the fish is done.
Make the sauce Same pan. Give the pan a wipe down or rinse and reheat. Add the oil and cook the onions and garlic. Let the onions cook for a good couple of minutes before adding the garlic. You can mince the garlic or finely chop it. Either way cook the garlic with the onions followed by fish seasoning, curry paste, our natural and flavorful Oriental Spice, fresh lime juice, salt, coconut cream and leave to simmer for 8 to 10 minutes.
if you're thinking of adding veggies to this sauce here are some ideas which will complement;
- Frozen Peas
- Bell peppers
- Fresh chili
Flavorful Fish Recipes
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Fish Curry, Thai Spice Style
- 1.5 kg hake fish
- ¼ cup oil for frying the fish vegetable oil less or more depending on how much fish you have.
- salt & pepper sprinkle to taste
- ½ tsp fish seasoning
- 1 cup flour
- 4 garlic cloves finely chopped or minced
- 3 tbsps red curry paste
- 2 tsps Thai spice seasoning
- ¼ teaspoon Fish seasoning
- 1 juice of fresh lime
- fresh herbs dill, parsley etc. you can also chop the leaves of celery for serving
- your favorite seasoning sprinkles
- 1 lime cut into wedges
- Pat the fish dry using kitchen clean kitchen towels. If you use kitchen tissue paper, dab it quickly so no bits of paper are left on the fish.
- Season the flour with fish spice seasoning. and coat the fish (once properly dried) in the flour generously.
- Heat a non stick pan with oil and fry the fish for about 3 to minutes on each side on medium to high heat. The fish will be golden brown and crispy. Increase the heat if the fish is sautéing and not frying because we want that golden crisp skin. Place the fish on kitchen tissue paper to drain any excess oil while you make the sauce.
- Simmer on medium heat for 5 minutes. Return the fish to the sauce, less than a minute, remove it from the heat and add fresh herbs and lime wedges.
- Serve with a sprinkle of fish seasoning. Best served with basmati rice.