With Easter almost here, do you have your fish curry recipe ready? This fragrant mushroom and fish coconut curry is a mouth-watering recipe perfect to celebrate this Easter. The addition of mushrooms makes this recipe even more delicious and adds so much substance to this recipe.
Why prepare this fragrant mushroom and fish coconut curry for Easter
Enjoying fish curry during Easter originates from traditional Cape Malay cooking. This aromatic delicacy became a favorite to enjoy over Easter as it was able to stay fresh over the long Easter weekend. Now, it has become a traditional meal to enjoy over the Easter period.
So, if you do not have your curry fish recipe ready for Easter yet, this is the one to try out. Prepare some crusty bread with the curry fish which can soak up all the appetizing sauces of the curry so that you can savor the incredible flavor a bit longer.
Let us know in the comments of this recipe if you plan to prepare this recipe.
Fragrant mushroom and fish coconut curry recipe
Mushroom Farmers’ Association Course: MainCuisine: Global Difficulty: Easy
Servings 4-6servings Prep time 15minutes Cooking time 30minutes Total time 45minutes
- 1 Tbsp olive or neutral oil
- 1 onion, diced
- 50 g yellow curry paste (1 sachet)
- 1 x 400ml tin coconut milk
- 250 ml fish stock
- a small handful of lime leaves
- 700 g firm white boneless fish fillets, cut into large pieces
- 250 g white button mushrooms, sliced
- 150 g fine green beans, trimmed
- 150 g cherry tomatoes, halved
- 1 tablespoon lime juice
- ½ cup fresh coriander leaves
- sliced chili, to serve
- lime wedges, to serve
- Heat oil in a large saucepan and fry the onion until tender. Add curry paste. Stir-fry for 2 minutes until fragrant.
- Add coconut milk, fish stock, and lime leaves. Simmer until the sauce reduces and thickens slightly.
- Reduce heat to low and add mushrooms, green beans, and tomatoes. Cook for 5 minutes or until vegetables is tender.
- Gently add the fish and cook for about 5 minutes. Add lime juice. Stir gently to combine but be careful not to break up the delicate fish.
- Serve curry with steamed basmati rice/cauliflower rice and a sprinkle of fresh coriander and chili.
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