For any kind of fish curry you want to use fish with a dense texture and a firm flake that will hold. Monkfish and ling are excellent, as are kahawai and trevally.
Quick & Easy
1/2 cup coconut cream
1/3 cup desiccated coconut
1/2 cup roasted cashews
1 tsp soft brown sugar
1-2 green chilli, stem, seeds and pith removed
2 cups coriander
2-3 limes, finely grated zest and juice of
3 cloves garlic
2 tbsp chopped fresh ginger
1/2 tsp ground turmeric
1 tbsp cumin seeds
1 tsp salt
2 cups fish stock, or chicken stock
2 potatoes, cut in 3cm dice
225 g pumpkin, peeled, seeded, cut into 2-3cm pieces
500 g fresh fish fillets, boneless, skinless, sliced in 3-4cm chunks
In a food processor purée together coconut cream, desiccated coconut, cashews, brown sugar, chillies, coriander leaves, lime juice and zest, garlic, ginger, turmeric, cumin seeds, salt and stock.
Transfer to a large pot.
Simmer 10 minutes.
Peel potatoes and cut into 3cm cubes.
Peel and de-seed the pumpkin.
Cut into 3cm pieces.
Slice fish into 3-4cm pieces.
Add potatoes and pumpkin and simmer gently for 20 minutes.
Add fish fillets and stir well, cover and cook for 5 minutes without stirring until fish is cooked through.
Spoon into serving bowls and top with lightly cooked green beans.
Accompany with rice.