For this curry recipe, I’ve used a Sri Lankan fish paste, not widely available, but many specialist stores stock this kind of product. The internet is also a good place to buy these hard-to-find ingredients. If you can’t find it you can use a red curry paste instead, which most stores will stock. Adjust the amount of paste to suit you taste and chilli tolerance.

I love this recipe because it’s so straight forward and quick to make. Cook some rice in coconut milk instead of water or grate in some coconut block after the rice is cooked.

Serves 4

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prep time 20 minutes

cooking time 35 minutes

Instructions

Step 1

Place the fish cubes in a bowl and add three teaspoons of fish curry paste, add some water and mix in the paste coating the fish. Heat some oil in a pan and add the onions and soften.

Step 2

Next, add the fish and stir in it in with the onions. Season and simmer for five minutes.

Step 3

Pour in the chicken stock and add a splash of fish sauce and simmer for five minutes.

Step 4

Add the coconut milk and stir in, add the peppers and ginger, simmer for another five minutes.

Step 5

Finally, add the sliced mushrooms and coriander and simmer for 20 minutes.
Remove from the heat and serve with some sticky rice. Cook the dish with fresh fish, and make up some boxes for home freezing.

Step 6

And you’re done…yum!