Assunta's Fish Curry

Assunta's Fish Curry

Wok Cooking

Assunta

Ingredients

  • 500 grams of firm fish such as spanish mackerel), thickly cubed
  • 1 to 2 tabsp vegetable oil
  • 1 1/2 tabsp, Red curry paste
  • 2 tsp. curry powder
  • Pinch of turmeric powder
  • 1 tsp palm sugar or brown sugar
  • Splash of fish sauce
  • 1 can coconut milk
  • 1 to 2 cups of vegetables (eg: sliced capsicum, 1 small zucchini diced, fresh beans and or snow peas 1/2 cup pumpkin 1 carrot )

Directions

  1. Heat a Ozpig Wok on your Series 2 and add the oil
  2. Add curry paste and curry powder and and cook for a minute or two whilst stirring
  3. Add the fish and stir until partially cooked
  4. Add 1 tblspn of water to lift the curry paste from the bottom of the wok
  5. Add the coconut milk and sugar, then cook for a minute
  6. Add the vegetables and cook until the vegetables and fish are cooked through
  7. Add a splash of fish sauce
  8. Taste to your liking - you may want to add a squeeze of lime juice just before serving

Assunta's Tips

  1. The volume of vegetables is up to you. I like to have a nice variety to add to the texture and taste. I like to dice the carrot to be smaller than the pumpkin so it cooks through in a similar time. To speed up the cooking process I usually par cook these two vegetables before starting the curry. Also, I find It is best to add the fish sauce just prior to serving to maintain its authentic flavour.