Thursday, 18 February 2010

Fish curry

I was in an experimental mood today. I bought some Rosada (white fish similar to cod) and cut it into large chunks. I rubbed a red curry paste into the fish with fresh shredded ginger and left to marinade.
I then made a really mild curry of vegetables, coconut milk and creme fraiche and fried the fish separately to get a crispy skin. When the vegetables were nearly tender, I simmered - adding the fish to just cook through.
Served with basmati rice and fresh coriander.
It made for interesting eating with the fish itself lovely and full of spice with the cool curry to balance.

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