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THAI MASSAMAN FISH CURRY

THAI MASSAMAN FISH CURRY

The firm texture and mild flavour of I&J Deep Water Hake make it the perfect complement to warm spices, like cinnamon and cardamon that are the hallmark of this flavourful Thai curry.
Serves 4
1 x I&J Deep Water Hake Prime Medallions 450 g pack
1 Tbsp (15 ml) vegetable oil
50 g Massaman curry paste
2 tsp (10 ml) turmeric powder
1 onion, sliced into slithers
2 x 400 g tins coconut cream
½ a stick of lemongrass, cut into slivers
100 g sugar snap peas
1 sweetcorn, corn cut off the cob
A handful of fresh coriander for serving
Rice for serving
1. 
Heat the oil in a large pan; add the curry paste, turmeric, onion, and fry for a further 2 minutes.
2. 
Add the coconut cream and lemongrass and simmer for a further 5 minutes.
3. 
Cut each Hake medallion into 4 and add the Hake cubes to the simmering sauce.
4. 
Add the sugar snaps and corn and simmer for 7 minutes.
5. 
Remove from the heat and garnish with coriander.
6. 
Serve with steamed rice.

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