Updated: Sep 20, 2021
One of our all-time favourite recipes, this delicious, light, quick and easy fish curry never fails to impress. Perfect for an informal dinner with friends around the kitchen table or in the garden.
1 thumb-sized piece of fresh ginger, peeled and chopped
4 garlic cloves, peeled and chopped
fish sauce – add in parts until the taste is right
soy sauce (we like low-salt) – add in parts until the taste is right
2 tbsp olive oil
1 large onion, peeled and finely chopped
1 red chili, de-seeded and finely chopped
400ml coconut milk
500g cherry tomatoes
freshly ground salt and pepper
700g red mullet cut into bite-sized pieces
1 large bunch of fresh coriander, chopped
juice of 1 lime
Place all the ingredients in a blender and blitz until finely chopped. Add bth the fish sauce and the soy sauce in parts (taste as you go along) to make an aromatic paste.
Heat the oil in a pan and gently fry the onion until it is soft and translucent. Add the curry paste and stir through and fry for 5 minutes making sure that the garlic is well cooked.
Stir in the coconut milk and bring to the boil. Stir often until you have a thick gravy. Add and stir the cherry tomatoes and heat through for a couple of minutes. Add the fish and cook for a further 5 minutes.
Season to taste with salt and pepper. Add the coriander. Squeeze in the lime juice.
Serve with basmati rice.