Jennifer Ward-Lealand's Aromatic Fish Curry
Reading that Jennifer doesn’t spend much time cooking anymore, I immediately wanted to lure her back into the kitchen with a recipe that is quick to make, light, and packed with herby freshness.
Serves: 4
INGREDIENTS
2 stalks lemongrass
3 makrut lime leaves
400ml tin light coconut milk
200ml fish stock
2 cloves garlic, crushed
2 red chillies, thinly sliced
2 tablespoons fish sauce
2 star anise
1 thumb-sized piece fresh ginger, peeled
1 teaspoon ground turmeric
1 tablespoon palm or brown sugar
400 grams mixed baby potatoes
4 x 180-gram firm white fish fillets
2 handfuls round green beans, ends trimmed
½ cup Thai basil leaves
TO SERVE
soba noodles or rice
½ cup coriander leaves
flatbreads
METHOD
Bash the lemongrass stalks with a rolling pin and tear the makrut lime leaves from the stems.
Put the coconut milk and fish stock in a large deep pan and add the lemongrass, lime leaves, garlic, chilli, fish sauce, star anise, ginger, turmeric and sugar. Bring to the boil, add the potatoes and simmer for 10 minutes.
Add the fish fillets and simmer for a further 5 minutes. Add the beans and Thai basil leaves and cook for a final 5 minutes until the fish is cooked through.
Serve the fish on soba noodles or rice with plenty of the aromatic broth. Garnish with coriander and serve with flatbreads, if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.