Quick & Easy

Yellow fish curry

This fragrant and fresh yellow fish curry is quick and easy to prepare. Firm, white fleshed fish like ling, blue-eye, trevally, coral trout, red emperor and mahi mahi have the perfect texture for this kind of recipe.
yellow fish curry



1.Boil, steam or microwave potato until just tender; drain.
2.Meanwhile, place half the coconut milk in large saucepan; bring to the boil. Boil, stirring, until milk reduces by half and the oil separates from the coconut milk. Add curry paste; cook, stirring, about 1 minute or until fragrant. Add remaining coconut milk, stock, sauce, juice and sugar; cook, stirring, until sugar dissolves.
3.Add fish and potato to pan; cook, covered, about 3 minutes or until fish is cooked. Stir in onion and coriander.
4.Divide curry among serving bowls; sprinkle with chilli and finely chopped coriander.

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