John Myers
Green Fish Curry
The perfect green fish curry recipe with a picture and simple step-by-step instructions.
- 350 g Fresh broccoli
- 1 Pc. Fresh onion
- 2 tbsp Olive oil
- 2 tbsp Green curry paste
- 150 ml Vegetable broth
- 165 ml Unsweetened coconut milk
- 180 g Pineapple fresh
- 380 g Pollack fillet
- 150 g Frozen peas
- 2 tbsp Lime juice
- 2 tsp Food starch
- Clean the broccoli and cut into florets. Do not peel the stalk too thinly and cut it into cubes. Pull out the onion and cut into cubes. Peel the pineapple, cut into cubes and measure 180 g, use the rest for other purposes. Cut the fish fillet into bite-sized pieces.
- Heat 2 tablespoons of oil in a large saucepan, sweat the broccoli florets and onions for about 3 minutes, add the curry paste and sweat with them. Deglaze with the vegetable stock and pour in the coconut milk, stir everything well and cook for approx. 8-10 minutes.
- Mix the cornstarch with a little water, stir in and bring to the boil, turn the heat down, season with lime juice and possibly a little salt, add the peas, pineapple and fish, stir carefully and let simmer for about 8 minutes.
- I served it with turmeric rice. (Cook rice in turmeric-flavored water with 3 threads of saffron and a little salt)
- If you like it spicy, you can use more of the curry paste.
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