Nothing quite like a good curry as the weather starts to cool down. And fish is so quick to cook.
- 1 red onion, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 5cm piece ginger, peeled and roughly chopped
- 2-4 green chillies, desseded and roughly chopped
- 1 teaspoon turmeric
- 4 coriander roots, cleaned and roughly chopped
- 1 kaffir lime leaf, stem removed
- 100g unsalted macadamias
- 1 tablespoon vegetable oil
- 2 x 270ml cans coconut milk
- 100g palm sugar, grated
- 2 tablespoons fish sauce
- 1 lime, juiced
- 500g mixed vegetables (broccoli, sweet potato, beans, etc), chopped into 3cm pieces
- 4 x 160-180g firm white fish fillets (ling, blue-eye, etc) cut into thirds
- 1 Tahitian lime, zest
- 2 tablespoons coriander leaves, roughly chopped
- 1 lime cut into wedges, to serve
- steamed jasmine rice, to serve
- To make curry paste – add all ingredients to small blender and whizz until it forms a rough paste.
- Heat oil in large saucepan over a high heat, add the curry paste and reduce the heat to medium, cook, stirring constantly for 2-3 minutes or until aromatic.
- Add coconut milk, palm sugar, fish sauce, lime juice and vegetables and cook over a medium heat for 10-15 minutes or until vegetables are tender.
- Add fish and cook for further 3-4 mins or until the fish is cooked.
- Taste for seasoning, the flavour should be a balance of hot, sweet, sour and salty so add more fish sauce, lime juice or palm sugar if needed.
- Just before serving add the lime zest, coriander leaves and serve with redd onion salad, steamed jasmine rice and lime wedges.
Red onion salad – 1 red onion, peeled & thinly sliced, 2 T lime juice, 1/2 t dried red chilli flakes (optional), salt & pepper. In medium bowl, add all the ingredients, combine well and set aside.
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