Fish Curry, Thai Spice Style
Thai style fish curry in a creamy, garlic, spicy not hot, fragrant sauce is all you need to get a delicious Asian flavored dinner ready in 30 minutes.
Ingredients
Fish
- 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
Sauce
- 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
Serving
- fresh herbs dill, parsley etc. you can also chop the leaves of celery for serving
- your favorite seasoning sprinkles
- 1 lime cut into wedges
Instructions
Fish
- 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.
Sauce
- Same pan, heat the oil and cook the onions till soft before adding the garlic. Cook for 1 minute or two and add the red curry paste, Thai Spice, Fish spice, lemon juice and coconut cream.
- 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.
Serving
- Serve with a sprinkle of fish seasoning. Best served with basmati rice.
Nutrition
Calories: 442kcalCarbohydrates: 32gProtein: 49gFat: 12gSaturated Fat: 2gCholesterol: 108mgSodium: 136mgFiber: 1gSugar: 1g
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