I am convinced that no person makes a good fish curry, in the true sense of the word curry, as those of south Indian descent, here in South Africa or native Indians from India’s deep south. Pure curry, with the sourness that it deserves from tamarind or lemon juice and the addition of fresh coconut to balance. Fenugreek and mustard seeds add the depth into this old school traditional fish-dish! This said though, the Asians come a close second, in creating a good balance in the use of coconut milk and fish sauce, mixed with lime leaves and galangal or fresh ginger
This Thai fish curry is a delectable tasting, fool-proof one, and easy and quick to prepare! Fillets of fish (any firm white, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes vegetables for a healthy, gluten-free one-pot dish. It is versatile in that other seafood like calamari, mussels and prawns or shrimp may be added to create a mixed-seafood wonder. The sauce may also be used for chicken, creating another fabulous Thai Chicken curry. What we particularly enjoy in a fish curry is that it tastes so much better the next day, allowing the fish to absorb the flavours of the curry sauce and many, inluding my family, prefer indulging in a fish curry the day after it has been cooked.
This recipe presents slightly differently than my Thai Chicken Broth which I blogged over a year ago, but adds amazingly delectable depth in flavour and taste. This is a totally Paleo detox-friendly recipe where I used date paste instead of the full- Paleo-approved raw honey. That I have a stock of coconut aminos helps brilliantly when I am unable to get my hands on sugar-free fish sauce. For those having difficulty sourcing either, a soaking of desiccated coconut in boiling water with a bit of apple cider vinegar for an hour or so and straining, makes a good replacement, which is Paleo detox friendly.
Home made coconut milk that I made 2 days ago using fresh coconut adds amazing taste freshness to the curry sauce and brings together the flavours of the spice-mix brilliantly too. A preservatives and sugar-free yellow curry paste is what you would require should you not prefer the commercial variety, and blending these ingredients with home made coconut milk turned out an amazing tasting curry sauce that you could spice-temper to suit your taste.
Thai Curry Sauce
1/2 cup fresh coriander stems and leaves, chopped
400ml coconut milk (preservatives and sugar free)
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or fresh ginger, grated
4 cloves garlic
2 Tblsp coconut aminos or sugar-free fish sauce
1 Tblsp chili powder
2 tsp cumin powder
2 tsp coriander powder
1/2 tsp tumeric powder
1-2 tsp raw honey or date paste
1 fresh red chili, finely sliced, OR 1/2 tsp cayenne pepper OR dried crushed chilli
Fish and Vegetable
3-4 fillets of fresh or frozen firm white fish, cut into bit sized portions. I used Kingklip
Handful fresh mushrooms, sliced
1 red pepper, de-seeded and diced
cherry tomato’s or a medium sized tomato cut into small wedges
Handful of fresh basil
Handful of fresh coriander
Fresh lime or lemon wedges for garnish
Optional: 2-3 lime leaves, left whole
- Add all ‘Thai Curry Sauce’ ingredients to a food processor, or blender / liquidiser. Process well to form a smooth curry sauce.
- Pour the sauce into a large frying pan or wide pot on a stove-top over medium to high heat. If you have lime leaves, add them too. Bring to a boil.
- Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
- Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
- Perform a taste test for salt and sweetness, adding more coconut aminos or fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more date paste or raw honey. If too salty or sweet, neutralise the taste by adding 1-2 tablespoons fresh lime (or lemon) juice.
- Spoon the fish with curry sauce and vegetables into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot. Enjoy!