Here’s a simple curry you can whip up after work for the family – it isn’t complicated and can be whipped up in about half an hour. Spend the first 10 minutes preparing your ingredients and the rest is easy peasy.
We’ve made this mild so that it’s child-friendly, but feel free to use fresh chillies or dried chilli flakes to add some heat.
Importantly, we encourage you to choose sustainably sourced fish. There are websites and apps available that can help guide choices – find one that is local to you. In Australia, Good Fish Bad Fish is helpful. We have suggested wild caught snapper as at the time of writing in Victoria, Australia, this was a better choice.
- 1tbsp - extra virgin olive oil
- 1 - small brown onion, finely chopped
- 1 - piece of lemongrass, tough outer layers peeled & finely chopped
- 5 cm - piece ginger, finely chopped
- 2 - cloves garlic, finely chopped
- 4 - tomatoes, diced
- 1tsp - ground turmeric
- 1tsp - ground cumin
- 1/2cup - water
- 1cup - coconut milk
- 1tbsp - fish sauce
- 700g - firm white fish (such as snapper), chopped into large chunks
- 1/3cup - roasted peanuts, chopped
- 1 - lime, cut into wedges
- Heat oil over medium heat in a large pan.
- Sauté the onion, lemongrass, ginger and garlic for 5 minutes until they start to soften.
- Add the tomatoes and let them cook down for 5 minutes so they can begin to soften and release their juices.
- Add the turmeric and cumin and fry for another minute.
- Stir in the water, coconut milk and fish sauce until well combined.
- Add the fish, bring to a simmer, then cover for 5 minutes.
- Remove the lid and cook for a further 5 minutes or until the fish easily breaks apart when tested with a fork.
- Scatter with the peanuts and add a wedge of lime to serve.