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.
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
