Fish Curry

Recipe for a spicy fish curry with coconut milk from Thailand

This dish comes from Southern Thailand and is a spicy-delicate mixture of creamy coconut milk, fresh sea fish and exotic spices. It is best to use a firm fish that does not disintegrate during cooking, such as halibut, cod or pollack.

Ingredients (for 4 persons)

500 g of fish fillet (cod, halibut, pollack or another firm fish)
6 shallots or small onions
2-3 garlic cloves
2 fresh chillies
2 cans of coconut milk (2 x 400 ml)
6 blanched almonds
50 g coconut flakes
2 stalks lemongrass
2 tsp turmeric, ground
3 tblsp of coconut oil (or other vegetable oil)
½ tsp salt
Fresh coriander for garnishing

Preparation

Wash the fish, pat dry, cut into approximately 2.5 cm pieces and salt.

Heat the coconut flakes at medium heat in a wok or a pan with constant stirring until golden brown (they should not burn) and then blend in a kitchen machine to a smooth paste. Set aside.

Wash the chilli peppers and finely chop.
Brush the lemongrass, set aside 5 cm and crush the rest in a mortar.

Peel the onions and roughly dice, peel the ginger and cut into slices. Peel the garlic cloves and chop them. Finely chop 5 cm of lemon grass. Place all of the ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.) Then season with the turmeric.

Heat the oil in a wok, pour in the onion paste and simmer for a few minutes. Then pour in the coconut milk while stirring constantly. Now add the fish, a portion of the chili and the crushed lemon grass. Allow to cook for 3 - 4 minutes. Then stir in the coconut paste and simmer for further 2-3 minutes. The fish should not disintegrate. Season with salt to taste.

Remove the lemongrass, sprinkle with chopped fresh coriander and chili and serve the fish curry with Thai rice.

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