Peters'/CIAH Fish Curry
two fish fillets chopped up to big pieces
salt & pepper
1/2 teaspoon of cayenne or paprika or cajun spice mix
1/4 cup flour
1 cup vegetable oil
1/4cup shopped spring onion greens
1/2 cup green beans
1/4 cup chopped fresh coriander
1 teaspoon chopped lemon grass
1 or 2 kaffir lime leaves chopped up all nice
1 small green chili seeded and chopped or 1/2 teaspoon crushed green chilli
1/2 teaspoon bottled crushed ginger
2 teaspoons ground coriander
1 can of coconut cream or milk
1 tablespoon grated lemon rind
1 splash of COCK Brand fish sauce (optional)
Prep by cutting everything up. Thai curries should be cooked real farken quick with the vegetables still a bit crunchy and fresh tasting, which means prepping is super essential. Remember, not prepping is bogue.
Season the fish with cayenne or paprika, salt and pepper, and dust lightly with flour. heat the oil in a pan and fry the fish until lightly golden on both sides and cooked through (about 4 minutes, depending on thickness of fish). Remove fish with a slotted spoon and set aside.
Drain out the oil, wipe out the pan and return about 1 tablespoon of the oil. Saute the greens, herbs, chili, lemongrass, lime leaves and ginger for about 30 seconds. It's good when the lemongrass gets crispy so put in the lemongrass first.
Add the ground coriander, coconut cream and water. Splash in a bit of COCK brand Fish sauce if you want. Simmer for 5-6 minutes, stirring, until the herbs are all fucked up, add the lemon rind and if you want you can puree in a blender to a smooth sauce. Add water if needed.
Return sauce to pan and check seasoning, adding salt and pepper to taste. Place fish in the sauce to warm gently (don't fully submerge), then serve over white rice.