Not-Thai Fish Curry.

Well, as I was saying yesterday, I like to buy from clearance websites. So I went a little crazy a few weeks ago and bought a 10kg restaurant-sized tub of Sharwoods curry paste (for only £1.50). Just a little crazy. And, to test it out, I made a Not-Thai Fish Curry. It was a bit hot for Jon, but I’m working on that next time.

This is a lie. It is not the fish curry. Same ingredients in the base, but not curried. I can't find my fish curry pictures. :(

This is a lie. It is not the fish curry. Same ingredients in the base, but not curried. I can’t find my fish curry pictures. 😦

Ingredients:

  • 2 basa or pollock fillets
  • 3 small (15-20cm) squid
  • 100g mussels
  • 100g fish pie mix or smoked fish or salmon
  • 400ml coconut milk
  • 400g mixed vegetables (pick plain ones, like broccoli, peas, spinach or aubergine)
  • 4tbsp curry paste or powder
  • 2tbsp soy sauce
  • pepper if needed

Utensils:

  • measuring utensils
  • chopping board and knife
  • large pot

Recipe:

  1. Chop the fillets, squid and vegetables.
  2. Mix all the fish and vegetables together in the pot.
  3. Stir in the seasonings and leave to rest a little.
  4. Add coconut milk and water. Bring the pot to a boil.
  5. Simmer for 30min.
  6. Serve with rice or beans.

As I said, Jon liked it but found it juuust too spicy, so I will work on that next time. Always learn the heat of every premixed sauce or paste you use, and adjust accordingly!

TTFN and Happy Eating!

Advertisements

Comments Always Appreciated. :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s