Red Fish Curry with Roasted Kumara and Crispy Shallots

Red Fish Curry with Roasted Kumara and Crispy Shallots

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 23, 2017.
Order Now
Order Now

This Curry is packed with flavour and a little heat to warm you this winter.

Ingredients

ROASTED KUMARA

  • 150g orange baby kumara, diced 1cm
  • 1 tablespoon crispy shallots

RED FISH CURRY

  • 150g fish fillets
  • ¼ red onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 teaspoon ginger, finely grated
  • 1 tablespoon mild Thai red curry paste
  • 1 can coconut cream (shake well before opening)
  • ¼ cup water
  • 1 tablespoon fish sauce or soy sauce
  • 1½ teaspoons brown sugar
  • 1 tablespoon sweet chilli sauce (optional)
  • ½ tomato, diced 1cm
  • 1 teaspoon cornflour, mixed with 1 tablespoon water
  • 1-2 handfuls baby spinach leaves, roughly chopped
  • 1 petite pak choy, ends trimmed, leaves and stems finely chopped
  • 1-2 handfuls mung bean sprouts
  • Juice of ½ lemon

TO SERVE

  • 1½ tablespoons picked coriander leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 12-15 minutes, until cooked through and starting to caramelise. Turn once during cooking. When kumara has 2 minutes cook time remaining, add crispy shallots and warm through for 1-2 minutes.
  3. While kumara is roasting, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and set aside. Heat a drizzle of oil in a medium fry-pan on medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, until onions are soft.
  4. Reduce heat to low and add curry paste. Cook for about 1 minute, stirring constantly, until fragrant. Add coconut cream, water, fish sauce/soy sauce, brown sugar and sweet chilli sauce (if using). Stir to combine.
  5. Add fish and tomato to pan with curry and bring to a gentle simmer. Cook for 3-4 minutes (depending on thickness), until fish is just cooked through. Turn fish over halfway. Remove fish from pan and set aside.
  6. Keep pan on heat and add cornflour/water mixture. Cook, stirring constantly, for about 1 minute, until mixture has thickened. Stir through spinach, pak choy, mung bean sprouts and lemon juice until warmed through.
  7. spoon red curry into a bowl and top with fish. Sprinkle over roasted kumara, crispy shallots and coriander.

Nutritional Information

Energy 2890 kj
691 kcal
Protein 44.1g
Carbohydrate 33.1g
Fat 40.5g