THAI MASSAMAN FISH CURRY
THAI MASSAMAN FISH CURRY
SHORT DESCRIPTION
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
INGREDIENTS
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
METHOD
1.
Heat the oil in a large pan; add the curry paste, turmeric, onion, and fry for a further 2 minutes.
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.
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.
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.
Add the sugar snaps and corn and simmer for 7 minutes.
5.
Remove from the heat and garnish with coriander.
Remove from the heat and garnish with coriander.
6.
Serve with steamed rice.
Serve with steamed rice.
![](https://www.ij.co.za/wp-content/uploads/23.Hake-Curry-1-1.jpg)
![](https://www.ij.co.za/wp-content/uploads/23.Hake-Curry-2.jpg)
![](https://www.ij.co.za/wp-content/uploads/23.Hake-Curry-4.jpg)
![](https://www.ij.co.za/wp-content/uploads/IJ-DeepWaterHake-1.jpg)
SHORT DESCRIPTION
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.
INGREDIENTS
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