Hey Steemit!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some of the food we've been making at home since we've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I usually stick to the usual recipes I do like to try new ones once in a while and figured I'd share the new ones I've tried.
So I've made different curries before, and have found that we like green curry paste the best, since our local grocery brand makes it with just the right about of spice and a good amount of flavour. Fish curry is also really good, but the last time I made fish curry I used a red one so I thought of trying to make green fish curry this time!
Green curry is a thai dish that normally comes with chicken so I've never actually tried it with fish before so this was going to be something different. In fact the curry paste packet also has a recipe on the back but it uses chicken so I wanted to try it with fish instead.
For the fish I was going to use the same frozen sutchi fillets I normally use, especially since our grocery store had the promotion again. I was also going to be cooking other vegetables in the curry and make a pot of rice to go along with it.
So these were the ingredients I was going to use:
For the curry:
For the rice:
Step 1: If you're using frozen fish like I am, defrost the fish fillets. I read online that the proper way to defrost fish is to wrap it in a sealed plastic bag and submerge it under cold tap water. They key thing is to not use heat to defrost the fish since big temperature differences will compromise the texture, flavour and level of undesirable bacteria on seafood.
Step 2: While the fish is defrosting, we can prepare the rice. I like to add vegetables when I cook rice in as a hack to get more nutrients in there. After chopping carrots and mushrooms, we combine it with 3 cups of washed rice, some water and top it with frozen broccoli for some added greens.
Step 3: Get a pot of water boiling and next we chop the vegetables that are going to be in the curry. I cut the potatoes into bite-sized cubes.
Step 4: Chop the lady fingers into smaller pieces as well so it will boil better.
Step 5: Gently place the potatoes into the pot of boiling water and let them boil for at least 10 minutes. Potatoes take a while to boil so it's better to do this first.
Step 6: Once the fish is defrosted, slice into small bite-sized pieces as well so it's easier to cook.
Step 7: Once the vegetables are soft enough, gently place the fish pieces into the pot and let it boil for a bit.
Step 8: Add in the curry paste and stir for a bit. The instructions on the pack said to stir fry the meat and vegetables with the paste on low heat until aromatic. Then pour in water and bring to boil.
Make sure to mix the paste with the water well until forms a nice mixture.
Step 9: Once the fish is cooked enough, add in the coconut milk and stir to make sure it's well combined.
Step 10: Let is simmer for a while on low heat making sure all the ingredients and nicely combined.
Then when the rice is cooked, it's time to serve!
It may not look the most appealing but believe me it smelled really good! The green curry paste had a pretty strong aroma of lemongrass in there. We served it on top of our vegetable rice which was plain but nutritious so it was perfect complement to the strong curry!
The curry was full of flavour and very tasty! It wasn't overly spicy as well which was perfect. We were surprised how well the fish went with it and it tasted great! The fish and veggies were nice and tender and the potatoes were delicious with curry.
Overall, it was a very comforting and satisfying dish and I think it's probably our favourite combination for homemade curry now! I'll definitely be making more green fish curry the next time we ever get a craving for it.
Thanks so much for reading!
To find out more about me, check out my intro post here!