Massaman Fish Curry

I found this single-serve Fish Curry recipe on the I Quit Sugar blog and knew i had to make it! It is filled with lots of fresh veggies and only takes 30 minutes to cook, which makes this dish the perfect mid-week recipe. I've just used the veggies i had in my fridge, you can add in any veggies you like. 

Note: if using store brought massaman curry paste (or any curry paste for that matter) make sure you read the list of ingredients because they can be full of oil and sugar. If the first ingredient is oil, then don't buy it, the first ingredient should be a flavour like onion, chilli or lemongrass. Also try to avoid pastes that use palm oil. 

Ingredients

1 tablespoon peanut oil

1/4 onion (thinly sliced)

1/2  capsicum/pepper (thinly sliced)
1/2 carrot (thinly sliced - lengthwise)

1 tin (165ml) coconut milk

2 tablespoons massaman curry paste

The juice from 1/2 a lime

2-3 drops fish sauce

150 g white-fleshed fish fillet,

1 cup of frozen peas 

1 tablespoon coriander/cilantro leaves

Basmati rice (to serve)

Directions

1. Heat the oil in a frying-pan over medium heat. Add the sliced onion and fry gently for about 3 minutes, stirring often. 

2. Add the capsicum and fry for a further 5 minutes. 


3. Add the coconut milk and curry paste, stirring well to combine and bring to a simmer. 

4. Add the lime juice and fish sauce, stirring to combine, then taste for flavour. 

5. Put the fish fillet in the centre of the pan, turn the heat down and simmer the sauce gently, covered with a lid. 

6. Turn the fish after 5 minutes, add the frozen peas and stir the vegetables so they are well coated with the sauce. Put the lid back on and cook for another 5 minutes.

7. Turn fish again and check for doneness. The fish should easily flake apart once it is cooked - and the total cooking time should be between 10-15 minutes, depending on the thickness of the fish fillet.

8. Finish with the coriander and serve with rice.

Enjoy x