Green Fish Curry

Method

• 1)

  Preheat oven to 180c

• 2)

  Chop up eggplants into large chunks and zucchini. Place on separate baking trays and top with salt, crack of pepper and olive oil. Place into the oven.

  25 – 30 minutes for the eggplant

  45 minutes for the zucchini

• 3)

  Put the vegetable stock into a pot and top with water, add your rice and cook.

• 4)

  Place a large pot on the stove, add a dash of oli and fry off the green curry paste for a few minutes.

• 5)

  Add coconut cream, 2 teaspoons of palm sugar and the sext of 4 limes.

• 6)

  Bring pot to simmer and add 1 tablespoon of fish sauce. Then turn off the heat.

• 7)

  After 25-30 minutes remove the eggplant from the oven.

• 8)

  Grab your fish fillets and pat dry with paper towel. Cut into large cubes and salt.

• 9)

  Remove the zucchini from the oven after 45 minutes.

• 10)

  Place a pan to the stove on high heat and add some oil. Start adding your fish pieces to the pan. Do this in batches to avoid overcrowding the pan. Cook on one side for 3-4 minutes then approximately 30 seconds on the other side.

• 11)

  Put the curry sauce pot on low heat. Add the vegetables to the sauce and pop the lid onto keep warm.

• 12)

  Make a fresh salad to top the curry. Roughly chop coriander and mint, finely chop chilli and spring onion. Add them all to a salad bowl with 1.5 handfuls of dried shallots.

• 13)

  Make a salad dressing juice with 4 limes, 1 teaspoon of palm sugar, 2 tablespoons of fish sauce and 1/2 tablespoon of sesame oil. Give it a good mix. Don’t add dressing until you are ready to serve.

• 14)

  To serve, place rice into the bowl, layer with pieces of fish and cover with curry sauce. Top with the fresh herb salad and serve with a side of roti bread.