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Thai Massaman Fish Curry

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Rate this recipe 4.3/5 (11 Votes)

Ingredients

  • 2 fillets white fish
  • 100g prawns
  • 1-2 medium potatoes
  • diced
  • 400ml coconut milk
  • Half red pepper
  • sliced
  • 1 medium tomato
  • sliced
  • 1 tbsp sesame oil
  • 1 small onion
  • sliced
  • 1 thumb sized piece of ginger
  • grated
  • 4 cloves garlic
  • crushed
  • 1 red chilli
  • sliced
  • 150ml fish stock
  • 1 stalk lemongrass
  • grated
  • 3 bay leaves
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 1/2 tsp white pepper
  • 5 cardamom pods
  • split open
  • Juice of 1/2 a lime
  • 2 tbsp fish sauce
  • 1 tbsp soft brown sugar

Details

servings 2
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Heat the oil and soften the onion, garlic, chilli and ginger for 2 minutes.

Step 2

Add the stock, lemongrass, bay leaves, turmeric, coriander, cumin seeds, white pepper, cardamom, lime juice, fish sauce & sugar. Bring to a light boil.

Step 3

Add the coconut milk and potatoes. Bring back to the boil and simmer for 15 minutes with the lid off.

Step 4

Add the fish and prawns, simmer for 15 minutes.

Step 5

Add the red pepper and tomato. Simmer for 10 minutes.

Step 6

Season to taste and serve with couscous.

If the sauce is too runny, add the couscous straight to the pan to absorb some liquid.

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