Name: Yellow fish curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 yellow or red capsicum, seeded and chopped; 4 green onions (shallots), sliced; 1 tablespoon ground turmeric; 1 tablespoon fish sauce; 6 garlic cloves, chopped; 2 red chillies; 200 millilitre coconut milk; 1 1/2 cup (375ml) fish stock; 1/4 cup (65g) palm sugar or brown sugar; juice of 1 lime; 4 blue eye or swordfish steaks; oil for brushing; steamed beans and chopped; tomato, onion and mint, to serve

Yellow fish curry

Serves 4

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Ingredients

1 yellow or red capsicum, seeded and chopped

4 green onions (shallots), sliced

1 tablespoon ground turmeric

1 tablespoon fish sauce

6 garlic cloves, chopped

2 red chillies

200 millilitre coconut milk

1 1/2 cup (375ml) fish stock

1/4 cup (65g) palm sugar or brown sugar

juice of 1 lime

4 blue eye or swordfish steaks

oil for brushing

steamed beans and chopped

tomato, onion and mint, to serve

Method

1.Place capsicum, onion, turmeric, fish sauce, garlic and chillies in a food processor. Process until a smooth paste forms.

2.Heat coconut milk in a heavy-based saucepan on medium for 5 minutes, until milk begins to separate.

3.Add prepared paste. Cook for 5 minutes, stirring constantly. Mix in stock. Simmer for 20 minutes. Stir in palm sugar and lime juice.

4.Preheat barbecue or chargrill on high. Brush fish lightly with oil. Grill for 1-2 minutes each side.

5.Serve fish with curry sauce, steamed beans and combined chopped tomato, onion and mint.

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Ingredients

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