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Fish curry Recipes
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Recipe Name : Fish curry
Country : India
Rating :
Category : Home > Seafood > Fish Food
Chef : Alison Adams
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INGREDIENTS


270ml can coconut cream
1 1/2 tablespoons green curry paste
2 x 400ml cans coconut milk
1 1/2 tablespoons fish sauce
1 tablespoon brown or palm sugar
500g perch fillets (or any firm, white-fleshed fish), cubed
4 kaffir lime leaves
230g can bamboo shoots, thinly sliced
juice of 1 lime
jasmine rice, to serve
DIRECTION


Heat coconut cream in a wok over medium heat, stirring, for 8 minutes or until oil and cream separate. Add curry paste and cook a further 2 minutes.

Slowly stir in coconut milk, fish sauce and sugar. Simmer, stirring occasionally, for 10 minutes or until green oil comes to the surface.

Add fish, lime leaves and bamboo shoots. Simmer for 5 minutes. Stir through lime juice. Serve topped with coriander leaves over jasmine rice.
NOTE:

You'll recognise kaffir lime leaves by their twin leaf. Look for them in the fresh produce section of the supermarket.
SOURCE:

http://www.taste.com.au/recipes/9738/fish+curry