Healthy green fish curry
Chef: Recipe kindly supplied by Niki Bezzant from New Zealand Healthy Food Guide
Cooking time: 40
Cooking method: Stove top
- 1 small onion or half large
- 1 clove garlic
- 1 stalk lemongrass, finely sliced
- 2 kaffir lime leaves
- coriander, good handful, including roots if you have them
- 1-2 chillies
- 1 tsp sugar
- 1 tsp shrimp paste
- water to combine
- oil spray
- 400g firm white fish (tarakihi)
- 1 x 400g can coconut, flavoured evaporated milk or lite coconut milk
- 1 cup frozen peas
- 200g green beans (about a cup)
- 2 courgettes, sliced finely
- 3 tsp fish sauce
- 2 tsp sugar
- zest of 1 lime plus juice to taste
- Combine all the ingredients in a blender or small processor and blend until it makes a smooth paste.
- Heat a non-stick pan to a medium heat. Spray with a little oil spray.
- Saute the vegetables briefly, then add the curry paste and fry for a minute until fragrant - when the smell hits your nose, it's ready.
- Add the coconut milk and turn the heat down to a gentle simmer. Simmer for 10 minutes or so, stirring occasionally.
- When the liquid has reduced a little, add the fish. Stir to combine.
- Add the fish sauce and sugar, taste and adjust to suit. Add the peas and lime zest. Cook just until the fish is cooked through, then remove from the heat.
- Add the lime juice and garnish with mint or basil.
- Serve with plain jasmine rice, though I really like it with brown rice, which has a nuttiness that really works nicely with the flavours in the curry.
Courtesy Seafood NZ