• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Yellow Fish Curry

    This Yellow Fish Curry takes the classic to new heights thanks to the inclusion of Anaheim chile de arbol peppers for a spicy kick!

    * photo by Thomas Kosikowski and Johannes Riffelmacher


    Ingredients
    Curry Paste
    2
    tablespoons
    Coriander Seeds
    1
    tablespoon
    fennel seeds
    1
    cinnamon stick
    2
    tablespoons
    ground turmeric
    1
    tablespoon
    salt
    1
    tablespoon
    ground cumin
    1
    teaspoon
    grond nutmeg
    10
    dried Anaheim chile de arbor peppers
    10
    cloves garlic
    5
    shallots
    3
    stalks lemongrass
    1
    inch fresh ginger
    1/4
    cup
    toasted sesame oil
    Fish
    1
    bunch broccoli florets
    3
    tablespoons
    homemade curry paste
    1 3/4
    cups
    coconut milk
    4
    cups
    vegetable stock
    4
    tomatoes, sliced into eigths
    2 3/4
    cups
    snow peas
    3
    tablespoons
    Olive Oil
    2 1/4
    pounds
    firm fish fillets, such as cod or halibut, cut into bite sized pieces with skin removed
    2
    scallions, thinly sliced
    1
    Thai chile pepper, seeded and minced
    1/2
    cilantro, minced
    *
    black sesame seeds, for garnish
    Directions
    To make curry paste: Toast coriander seeds, fennel seeds, and cinnamon stick in dry skillet over medium heat several minutes, or until they become fragrant. Remove seeds and cinnamon stick from skillet, place in blender or food processor with remaining ingredients, and purée.
    To make fish: Cut broccoli florets into bite-size pieces. Sear 3 tablespoons curry paste in large wok over medium-high heat 2 minutes. (Place remaining 1 to 1 ½ cups curry paste in air tight glass jar and store in refrigerator up to ten days.) Add coconut milk and vegetable stock and reduce slightly over medium heat15 minutes.
    Add broccoli, tomatoes, and snow peas to curry stock and stir well. Simmer 5 minutes.
    Heat oil in a skillet over medium heat and cook fish 5 to 7 minutes per side. Distribute curry in serving bowls. Add fish, top with scallions, chile pepper, cilantro, and black sesame seeds.
    Reprinted With Permission From Salt & Silver: Travel Surf Cook by Johannes Riffelmacher and Thomas Kosikowski

    The base number of servings for this recipe is 4
    OK

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