Quick fish curry

Ingredients for 2 servings:

• 2 potatoes
• 1 onion(s) or shallot
• 1 garlic clove(s)
• 1 chili pepper(s), pitted
• 4 tbsp curry paste (Nam Ya curry paste)
• 140 g tuna in its own juice, drained or fish fillets
• 400 ml coconut milk
• 150 ml broth, optional
• 1 tsp fish sauce
• 1 tsp soy sauce, light
• 1 tbsp palm sugar
• 1 kaffir lime leaf
• 4 cherry tomatoes
• 1 half bell pepper(s)
• Vegetable oil or coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

medium-spicy

This mild fish curry is quick to prepare and extremely delicious. Peel the potatoes, cut them into small pieces, and fry them until crispy. Sauté them with the finely diced onion, garlic, and finely chopped chili in a sauté pan or wok for about 3-5 minutes over low heat, until the potatoes are almost cooked through and the rest is translucent. You can, of course, use pre-cooked potatoes; this will make cooking even quicker. Transfer everything from the pan to a plate and set aside. In the same pan, fry the curry paste with a little vegetable oil or coconut fat over medium heat for about 2-3 minutes. Now add a little coconut milk, palm sugar, and the fish, and bring back to a boil briefly, stirring the fish into the sauce. Then add the remaining coconut milk and stock (optional), along with the finely chopped lime leaf. Season with fish sauce and a little soy sauce to taste. Simmer over low heat for about 10-15 minutes. Season to taste and add the freshly sliced ​​bell peppers and halved cherry tomatoes just before the end. Serve with rice or rice noodles. Notes: The spiciness can be adjusted by the type and number of chilies, as the nam ya paste itself is mild. The vegetables can be varied as desired, as with all curry dishes. If you don’t have kaffir lime leaves, you can omit them. Honey or brown sugar can be used instead of the palm sugar. The amount of fish corresponds to 1 can of tuna (for 2 people). If you like it even fishier, you can of course use more and also use fresh fish fillet, which you then cook in the curry sauce for about 10 minutes until cooked through. Using only coconut milk makes the dish creamier, and the broth adds flavor and more liquid.