Ingredients
- skinless pollock 750g, cut into large cubes
- flour 3 tbsp
- oil
- Thai red curry paste 2 tbsp
- palm sugar or light brown soft sugar 1 tbsp
- coconut cream 160ml
- milk 100ml
- fish sauce 2 tsp
- green peppercorns or in brine and lightly crushed
- Thai basil or coriander a small handful
- jasmine rice to serve
- limes 2, halved
Method
-
Step 1
Put the pollock in a bowl, add the flour and turn the pieces over until they are coated. Heat 1cm oil in a frying pan until it is hot and fry the fish in a single layer for about a minute on each side, turning them as they brown. They should be just cooked through. Lift them into a sieve to drain.
-
Step 2
Put the curry paste in a saucepan with a little oil and fry it until it starts to bubble. Add the sugar for a minute, then stir in the coconut cream and milk, and bring the lot to a simmer. Add the fish sauce, peppercorns and pollock, and scatter in the Thai basil. Serve with rice and limes.
you might also like
http://www.olivemagazine.com/recipes/prawn-massaman-curry/4568.html
http://www.olivemagazine.com/recipes/thai-green-curry/4807.html
http://www.olivemagazine.com/recipes/best-ever-curry-recipes/4224.html
http://www.olivemagazine.com/recipes/bombay-egg-and-potato-curry/6506.html
http://www.olivemagazine.com/recipes/chicken-curry-udon/3784.html
Nutritional Information
- Kcals 406
- Fat 18g
- Saturates 8.6g
- Carbs 19.4g
- Fibre 0.8g
- Protein 40.1g
- Salt 1.3g
