Curry Fish
A comforting curry fish dish with aromatic spices and coconut richness.
Ingredients
- 400g Fish fillet, cut into chunks
- 50g Okra (ladyfinger)
- 50g Eggplant
- 4 Cherry tomatoes, halved
- 125g Chef Justin’s Curry Fish Paste
- 300ml Water
- 40g Coconut milk
- 4 Curry leaves (optional)
Instructions
- Cut fish into chunks and steam until just cooked. Lightly deep-fry okra and eggplant. Blanch tomatoes and remove skin.
- Heat oil in a wok or pot, add Chef Justin’s Curry Fish Paste and sauté until fragrant.
- Add 300ml water and bring to a boil, then stir in the coconut milk.
- Add eggplant and okra, simmer for 5 minutes. Add fish and simmer for another 10 minutes.
- Season with sea salt to taste. For extra aroma, add fresh curry leaves before serving.
Chef’s Notes
You can season the curry base with Thai fish sauce for added depth. Pork tails or thin slices of pork belly work well in this dish. For non-pork options, substitute with chicken.
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Calories / Energy: 130 kcal Total Fat: 10 g (13%) Saturated Fat: 6 g (30%) Trans Fat: 0 g Cholesterol: 21 mg (7%) Sodium: 990 mg (43%) Total Carbohydrate: 9 g (3%) Dietary Fiber: 2 g (7%) Total Sugars: 6 g Includes Added Sugars: 5 g (10%) Protein: 3 g Vitamin D: 0 mcg (0%) Calcium: 40 mg (4%) Iron: 2.4 mg (15%) Potassium: 71 mg (2%) *Percent Daily Values are based on a 2,000-calorie diet.
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Nutrition Facts (Serving Size: 32g)
Calories / Energy: 150 kcal. Total Fat: 14 g (18%). Saturated Fat: 7 g (35%). Trans Fat: 0 g. Cholesterol: 0 mg (0%). Sodium: 580 mg (25%). Total Carbohydrate: 8 g (3%). Dietary Fiber: 5 g (18%). Total Sugars: 3 g. Includes Added Sugars: 0 g (0%). Protein: 2 g. Vitamin D: 0 mcg (0%). Calcium: 43 mg (4%). Iron: 0.9 mg (6%). Potassium: 155 mg (4%) *Percent Daily Values are based on a 2,000-calorie diet.
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