Not only is this curry packed with delicious flavour, its also a great way to stretch fish! I have used frozen fish and frozen mussels, which works perfectly well, but its obviously better with fresh fish and mussels if you can. Its a spicy one! So you can reduce the amount of chilli if you want to. Great to serve with friends as it looks gorgeous in little separate pots. Keep the rice separate until you serve as it looks and tastes gorgeous on its own, so let people serve it separately and mix as they wish! You can serve any firm white fish that wont break up. I’ve only ever used hake and it works perfectly 🙂
For the fish curry:
400g hake fillets cut into bite size pieces.
400ml coconut milk, mixed with 400ml water
500g mussels in their shells
1 tbsp palm sugar
2 1/2 tbsp fish sauce
150g sugar snap peas
3 – 4 spring onions, finely chopped
1 handful of basil or coriander leaves to garnish
2 tbsp groundnut oil (or sunflower oil)
For the Curry Paste
3 garlic cloves, roughly chopped
3 large shallots, roughly chopped
6 – 7 mild red chillies, desseded and chopped. (if you have hot chillies you only need 2 or 3)
5cm piece of ginger, roughly chopped
A small handful of coriander stems, chopped
1 lemongrass stalk , finely chopped
2 Kaffir lime leaves finely chopped (or finely grated zest of 2 limes)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground tumeric
3 – 4 tbsp water
For the Lime and Coconut rice
300g Thai fragrant rice (Jasmine or Basmati Rice) washed and drained
200ml coconut milk, mixed with 200ml water
Juice of 1 lime
2 kaffir lime leaves
Pinch of sea salt
Toasted coconut shavings, to garnish
– Pit the fish pieces into a large bowl with a little sea salt and pepper and spoon over a few tablespoons of coconut milk. Cover with cling film and chill until ready to cook. If your fish is frozen you can just leave it out on the counter to thaw a bit.
– Wash the mussels and set aside
– To make the lime and coconut rice, put all the ingredients – except for the coconut shavings into a medium saucepan. Bring it to the boil, then reduce the heat and cover the pan. Simmer fir 8 – 10 minutes until the rice has absorbed most of the liquid. Without removing the lid, turn off the heat and leave the rice to steam for 10 – 15 minutes.
– While the rice is cooking, put all the ingredients for the curry paste into a food processor and whiz to a smooth paste, stopping the machine once or twice to scrape down the sides. As necessary, add a little more water to get a finely ground paste.
– Heat the oil in a deep pan or a wok. Add the curry paste and stir-fry for about 2 – 3 minutes over a low heat, just until the paste smells fragrant. Pour in the coconut milk and water, then stir in the palm sugar and fish sauce. Bring the liquid to a simmer, stirring to dissolve the sugar.
– Tip in the sugarsnap peas and cook for 2 minutes. Add the mussels and fish to the pan, cover and summer for a few more minutes until the mussels have opened and the fish is opaque and just cooked through.
– Scatter over the spring onions and basil or coriander leaves. Serve immediately with the lime and coconut rice, garnished with a sprinkling of toasted coconut shavings.
Recipe by Gordon Ramsay