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Curry in a hurry

By April 13, 2013No Comments

Thai-style Red Curry of Mahi Mahi & Oyster Mushrooms
from FISHline

Autumn weather is here with a bit of chill in the air which is a great time for a curry. Making a fish curry is faster than going to your local Thai take-away and more satisfying. Big tip is to know your red curry paste, if it is a hot paste you wouldn’t use 1/2 cup as this recipe states.

I loved sharing this on ABC radio’s The Big Fish show this morning. It is a recipe from Sydney Fish Market free consumer advisory service, FISHline. Check it out online for more delicious recipes, cooking tips, species information and more. Enjoy!

Thai-style Red Curry of Mahi Mahi & Oyster Mushrooms

Thai cookery is as diverse as the array of ingredients used; but what really defines it is the balance of hot, salty, sweet and sour flavours.

Serves 6

800g mahi mahi steaks, skin off
1 tablespoon vegetable oil
1 tablespoon coconut cream (see notes)
½ cup red curry paste (see notes)
100g oyster mushrooms, sliced
1 cup coconut milk
1 teaspoon palm sugar
1 tablespoon fish sauce
3 kaffir lime leaves, very finely shredded (see notes)
1 lime, juiced
1 cup coriander leaves
Steamed jasmine rice, to serve
2 limes, cut into wedges

Cut fish into bite-sized chunks.

Heat a wok or large saucepan over a medium heat. Add the vegetable oil and coconut cream and stir for a minute. Add the curry paste and cook for a few minutes until oil rises to the top and it smells fragrant.

Add the fish and toss well to coat in the curry paste, add mushrooms, coconut milk, palm sugar and fish sauce, reduce heat, cover and simmer for 3-5 minutes, until fish flakes easily when tested with a fork.

Stir the lime juice and most of the kaffir lime leaves through, garnish with remaining kaffir lime leaves and serve with steamed rice.
Notes: If you use a good brand of coconut milk (such as Ayam) you should be able to use the thick coconut cream that settles at the top of the can to fry the curry paste. Some canned coconut milk may not separate into a thick ‘cream’ on top with a more liquid ‘milk’ below, if this is the case, use canned coconut cream or 2 tablespoons of vegetable oil to fry the curry paste. Use a good commercial red curry paste such as Simon Johnson’s, Christine Manfield’s, Neil Perry’s or Charmaine Solomon’s. If using an Asian curry paste, be aware that it may be stronger and you may need to reduce the quantity by up to half. Kaffir lime leaves are available from fruit and vegetable shops; they’re usually joined in pairs, 1 lime leaf equals 1 pair.

Alternative Species: Mackerel, morwong, striped marlin, tuna, yellowtail kingfish.

© Sydney Fish Market 2010

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