Preparation time: 10 mins
Cooking time: 30 mins
Ingredients needed to make Penang Fish Curry:
- 2 lb 4 oz white fish fillets, skinned and chopped into 1 1/4’’ pieces
- 15 Thai shallots, peeled and finely sliced
- 1 large bell pepper, deseeded and chopped into 1 ¼ chunks
- 1 large yellow bell pepper, deseeded and chopped into 1 ¼ chunks
- 5 ½ oz pea aubergines, rinsed
- 2 lemongrass stalks
- 7 oz mangtout, trimmed and rinsed
- Handful of Thai basil, leaves picked and roughly torn
- Handful of fresh cilantro, leaves picked
- 8 fresh kaffir lime leaves, washed
- 2 cans (5 ¾ oz each) coconut cream
- 14 o coconut milk
- 2 tbsp Thai fish sauce
- 4 tbsp Thai yellow curry paste
- 2 tbsp light brown sugar
- 3 tbsp sunflower oil
Cooking instructions for Penang Fish Curry:
- Heat oil in a large wok over moderately high flame and throw in the shallots.
- Stir fry them for 5-8 minutes, or until they caramelize and turn crispy.
- Drain them out with a slotted spoon, into a pile of paper towels and set aside.
- Place the wok back onto the stovetop and lower the heat to low.
- Empty the coconut cream into it and whisk in the curry paste while cooking it for a minute.
- Pour in the coconut milk, along with 3 ½ fl oz water and give it a nice stir to mix well.
- Bring the curry to a simmer over slow flame.
- Meanwhile, split each lemongrass stalks into equal halves and bruise them with a rolling pin.
- Drop them into the simmering curry, along with the sugar plus lime leaves and stir them all together along with a splash of fish sauce.
- Continue to simmer for a couple of minutes, stirring constantly, until the sugar melts and stir in the pea aubergines.
- Cook for 8 minutes, stirring at times, until the veggie is just cooked and stir in the chopped bell peppers.
- Continue to cook for another 5 minutes, while stirring often, until the curry becomes bubbly.
- Adjust the seasonings if necessary and cook until the aubergines are cooked through.
- Sprinkle a dash of seasonings over the fish chunks and toss them to coat well.
- Dump the fish into the simmering curry, along with mangtout and simmer further for 5 more minutes, stirring it from time to time, until the fish chunks are cooked and turn flaky while the curry becomes creamier.
- Pour it into a serving bowl and sprinkle the crispy fried shallots and fresh herbs on top.
- Serve hot with cooked white rice.
Image credit: Wikimedia Commons