Prep Time: 10 minutes
Cooking Time: +- 25 minutes
Serves: 2 - 4
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I have to say, I’m pretty impressed with this simple Indonesian inspired fish curry. The sauce is everything! Garlic, ginger and spring onions sauteed gently with Nomu Indian curry blend & turmeric. It all comes together with coconut cream, a dash of fish sauce and a squeeze of lemon or lime juice. The fish (I use hake) is then lovingly poached in this amazing sauce together with blanched green beans and loads of fresh coriander. Because of all the saucy goodness, I included brown rice and for some fresh vibes, pickled julienne carrots and cucumber ribbons.
Such a happy little dish. Enjoy! x

Coconut Fish Curry

1 c (250 ml) brown rice, cooked according to instructions
2 garlic cloves, crushed
1 Tbs (15 ml) grated ginger
a bunch of spring onions, finely sliced
Willow creek extra virgin olive oil & virgin coconut oil blend
1 Tbs (15 ml) Nomu Indian curry blend (or mild curry powder)
half at tsp (2.5 ml) Nomu turmeric
400 g tin coconut cream
1 Tbs (15 ml) fish sauce or to taste
Lemon or lime juice to taste
+- 400 g hake fillets or medallions (or sustainable white fish of your choice), cut into large chunks
100 g fine green beans, trimmed and blanched
handful of fresh coriander
80 g julienne carrots or 23 large carrots sliced into ribbons
half a cucumber, sliced into ribbons
+- 3 Tbs (45 ml) rice wine or white wine vinegar

Get the brown rice cooking.
Saute the garlic, ginger, spring onions and spices in a little oil of your choice until fragrant. Add the coconut milk and bring to a gentle boil. Simmer for about 8 minutes. Season with fish sauce and lemon/lime juice to taste.
Add the fish chunks, blanched green beans and half of the coriander to the sauce. Cover and simmer for 10 -12 minutes. Add remaining coriander and season once more to taste.
Add vinegar to the carrots and cucumber. You can do this earlier to really get their pickle on.
Serve curry with brown rice and pickled veg. Garnish with extra coriander.

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