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Cover: A dish for all seasons

18Apr 12

Yellow Thai Fish Curry

Yellow Thai Fish CurryThis curry uses cod and potatoes as the main base; simple, humble ingredients that when mixed together with the curry spices, make a tasty dish.

Cod is a good fish to put in a curry (like this green fish curry with coconut milk and bramleys) because it has a subtle flavour, and it’s soft and falls apart nicely into the texture of the curry.  Cod is one of Britain’s most sought-after fish, and although stocks are declining somewhat, they are still plentiful throughout the cold months of the year. This also happens to be when caught fish tend to be at their largest.

What you need:

  • 4-6 tbsp olive oil
  • 1 onion, peeled and finely sliced
  • 2 medium to large potatoes, skins on, sliced into thin chip strips, then chopped into small cubes
  • 2 tbsp Cock Brand yellow Thai curry paste
  • 250g cod pieces, ideally skinless, but if the skins are on, you can remove them easily during the cooking process.  You can use fresh or frozen cod.
  • 1 chicken stock cube
  • 240ml water
  • 2-3 125 ml pots of natural sweetened yoghurt
  • 500 g of Thai rice

What you do:

  1. Fry the onions with the oil in a frying pan over a medium to high heat for 7-8 minutes until softened.
  2. Add the curry paste, stirring in well, then add the potato cubes.  Try to coat all of the ingredients in the paste gradually as the paste softens in the heat.  Cook like this for about 10 minutes on a medium heat.  As the curry paste is quite dry, you may find that you need to add a little more oil as you go.
  3. Add the cod pieces, coat in the paste, and fry for 3-4 minutes before crumbling in the stock cube and pouring in the water.
  4. Bring the liquid up to the boil, then turn down and simmer for about 20 minutes, or until the potatoes are soft and tender.
  5. Whilst the curry is simmering, cook the rice.
  6. Once everything is ready, take the curry off the heat and gently stir in the yoghurt.
  7. Serve the curry and the rice together, and enjoy with a glass of crisp dry white wine.

10 minutes preparation time.  About 45 minutes cooking time.  Ready in under an hour.

Makes: 2 main courses

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2 comments

  1. Can’t get enough of curry, I’ve never tasted it with fish, so now I know what to eat tomorrow!

    Reply
  2. […] For a spicier dinner, try this yellow thai fish curry. […]

    Reply

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