Fragrant Korma Fish Curry
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Fragrant Korma Fish Curry
Recipe By Courtney Roulston
Ingredients
1/3 cup (80 ml) Squeaky Gate extra virgin olive oil
2 tbsp Patak’s korma paste
20 fresh curry leaves
600 g firm white fish fillets (flathead, barramundi, cod, snapper, whiting)
400 ml can Coles coconut milk
1 tbsp fish sauce
2 tbsp honey
juice of 1 lime
¼ bunch coriander
Method
In a large frying pan, fry off the curry leaves with oil on high heat. Carefully fry the curry leaves and remove half of them and set aside on a plate lined with kitchen paper.
Add the korma paste into the pan with the remaining curry leaves and fry for 4 - 5 minutes or until the spices have all cooked out and the mixture is fragrant.
Add in the coconut milk and water into the pan. Bring the mixture to a simmer and leave to slightly reduce for 5 minutes. Add in the fish and leave on a gentle heat for 5 minutes, or until the fish is just cooked.
Remove from the heat and season the curry with fish sauce, honey and lime juice. Taste for balance of hot, sour, salty and hot. Garnish the curry with reserved curry leaves and coriander tops.
*Serving suggestion with Steamed basmati rice.
