My fish curry in a hurry is perfect for a mid-week dinner or batch cooking for a large crowd. It’s a one-pot wonder that keeps on giving.
I used fresh trout, fresh spinach and lovely toasted spices and lemongrass to flavour the curry.
It takes only 30 minutes to put dinner on the table and yet it is packed with flavour.
TIPS & SWAPS:
Replace the trout with salmon, cod or monkfish.
No spinach? Add chard or kale when in season.
Add some fresh herbs like fennel, coriander, parsley or chives for a fresh finish.
No miso? This fermented bean paste brings salt and depth, so replace it with some concentrated fish stock or fish sauce.
My fish curry in a hurry
Yield 4 portions
Ingredients
- 4 filets of trout
- 250 ml coconut milk
- 2 shallots, diced
- 2 lemons grass, crushed
- 2 limes: 1 juiced, 1 sliced
- 2 tablespoon miso
- spices, 1 teaspoon of each: coriander seeds, sumac, turmeric, cumin, curry, chilli, pepper, nutmeg
- handful of fresh spinach leaves, washed, stems removed
- 2 tablespoon olive oil or butter or equivalent fat
- salt and pepper
Instructions
- In a non stick pan , add the spices and toast for a few minutes.
- Add the oil to a pan, add the shallots and fry on genle heat till golden but nor caramelised.
- Add the toasted spices, add the coconut milk, stir till well-combined and bring to simmer.
- Add the crushed lemongrass and let simmer for 10 minutes. Taste and adjust with more spices as you prefer. Season with salt to taste.
- Gently add the fish and the spinach and cover with lid, simmer for 15 minutes and remove from heat.
- Check if the spinach is just wilted and the fish just about cooked, ( it will continue cooking form the heat of the pan).
- Serve with lime slices.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Created, written and photographed by Sandra Slawinski without commercial agreements. I used my le Creuset pan and vintage silver fish-set.
