It was again time to dip up what edible stuff there was still left in my freezer and fridge. And a good opportunity to clean them out, give them hard-working machines a well-deserved rest and save some electricity.
Yellow Fish Curry Recipe
So let’s see: half a package of Thai yellow curry paste, frozen prawns, frozen pollock, half a zucchini, half a mango (what was left after making a spicy mango salsa) and a can of coconut milk. Sounds like we’ll have a Thai flavored fish recipe here! I added some grated coconut for texture, optional but recommendable! The subtle prawns, fish and zucchini are a prefect match for the sweeter mango and coconut milk. Don’t make this fish curry too spicy!
- 9 oz white fish (250 g)
- 6 prawns peeled and deveined
- ½ small fresh zucchini peeled and diced
- 1 small fresh mango peel and diced
- 2 tbsp yellow curry paste
- 1 cup coconut milk (240 ml)
- 2 tbsp grated coconut
- fresh mint or coriander, chopped
- sunflower oil
- 1 tsp fish sauce
- 1 tbsp lime juice
- Pour a little sunflower oil in a large non-stick pan and place it over medium heat. Add the yellow curry paste once the oil is hot.
- Stir fry the curry paste for a minute until fragrant. Then pour in the coconut milk.
- Stir well again. Let the curry sauce boil for 2 minutes over medium-high heat until the curry paste lumps have totally melted into the coconut milk. Dice the fish into bite-size pieces and add them to the sauce in the pan.
- Cook the fish for 3 minutes. Add the grated coconut, half of the lime juice and half of the fish sauce to the curry.
- Stir well. Add the peeled prawns, the diced mango and the zucchini.
- Stir the curry well. Put a lid on the pan and let the curry cook for another 5 to 6 minutes. Check the seasoning and add extra fish sauce or lemon juice to taste if necessary. Scoop the fish curry into bowls. Sprinkle with freshly chopped mint or coriander. Serve hot.