Fish curry (terakihi)

Today's post is about a little fish curry I did using a white fish – terakihi.

First I fried off some onion and chilli in vegetable oil.  I don't use olive oil for Asian flavoured food but use a neutral vegetable oil like canola.

Then I added a pod of my yellow curry paste. 

Finally just a little can of coconut milk and then after seasoning all this you are ready to go.  The seasoning I used were classic Thai – fish sauce, soy sauce, maple syrup (should have been palm sugar but worked fine).  And right at the end a little lemon juice – lime would have been better but beggars can't be choosers!  Limes are so expensive and they don't seem to keep well.

I cut the fish up into smaller sized pieces as you can see and popped them in the pan (For once I remembered to put the presentation side down first but I usually forget).  The only took 6 minutes in total turning only once at about the 4 minute mark.

So you need to have your rice or noodles well timed because you can't keep fish sitting around because it keeps on cooking even off the heat and you will not get as nice a result.