Fish curry with coconut milk, cabbage, lime and chives oil
DESCRIPTION
Really quick and surprisingly delicious fish curry, perfect as weekday dinner since it's quite quick to make! The Sambal Oelek, garlic and lemon grass create a really flavorful curry, at least for being a quick “cheat” version.
If you want to make it a bit more fancy, top it with some chives oil. This can be skipped, it’s still delicious.
INGREDIENTS (6-8 Portions)
2 tbsp of neutral oil
3 cloves of garlic
1-2 tsp of Sambal oelek
1 tbsp tomato paste
1-2 tbsp of yellow curry powder
0.5-1 red chili
2-300 g cabbage
1 stalk lemon grass
1 fish stock cube
400 ml coconut cream
1-2 dl of water
1-2 dl of creme fraiche
1 lime
10 cherry tomatoes
600 g of white fish, e.g. cod, pike-perch etc.
Chives oil
1 pot/big bunch of chives
1-2 dl neutral oil
Pinch of salt
INSTRUCTIONS
Chives oil: heat the oil to 70 degrees (increases shelf life of the finished oil). Add the chives, hot oil and a sprinkle of salt to a mixer. Mix at full speed until vibrant green, probably a couple of minutes. Sieve, then pour into a jar. Lasts for weeks in the fridge. Goes with anything that chives goes with (doh?), and the flavor is amazing!
Fish Curry: if the fish is frozen, defrost it in a brine: whisk together 1,5 liter of water, 0.5 dl of salt, 0.25 dl of sugar. Let sit for 2 hours or until defrosted. This makes the fish a bit firmer, as well as give it a nice, even saltiness. If it's fresh, salt the fish evenly and let sit for 20-30 min in the fridge.
Finely chop the garlic and chili and fry it with the sambal oelek, curry and tomato paste in oil a few min.
Add the cabbage cut in squares. Bash the lemon grass with the backside of a knife to release it's aroma and cut it in three, then add to the pot.
Add the coconut milk, water, stock cube and creme fraiche. Boil a few minutes.
Add the fish and the tomatoes cut in half. Simmer 5 min.
Finish off by squeezing in the juice from one lime.
Serve with rice!
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