Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 8.54 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
Curry sauce
- 1 1/2tablespoons curry powder
- 3teaspoons fish sauce
- 1tablespoons finely grated ginger
- 2 French shallots (sliced)
- 2teaspoons tamarind puree
- 270milliliter coconut milk
- 1tablespoons vegetable oil
- 500grams firm white skinless fish fillets (cut into 3cm pieces)
- 1 long green chilli (thinly sliced)
- 1 bunch choy sum (cut into10cm lengths)
- 1/2 bunch coriander (roughly chopped)
- 1 small brown onion (roughly chopped)
- Roti and steamed basmati rice to serve
- 2 garlic cloves (crushed)
- 1 free range egg white
- 200grams sweet Solanato tomatoes (halved)
Method
Step 1 of 4
Process garlic, onion and coriander in a food processor until finely chopped. Add egg white, fish and 1/2 tsp salt and process, using the pulse button, to a rough paste. Transfer to a bowl, cover with plastic wrap and refrigerate.
Step 2 of 4
Meanwhile, to make the curry sauce, heat vegetable oil in a wok or saucepan over medium heat. Add shallot, ginger and curry powder and cook for 3 minutes or until fragrant.
Step 3 of 4
Stir in milk, tamarind, fish sauce and 1 cup water. Bring to a simmer. Using 2 spoons, drop walnut-sized balls of fish paste into sauce. Add tomato and simmer for 8 minutes.
Step 4 of 4
Blanch choy sum for 1 minute. Drain. Top rice with fish curry, choy sum and chilli, and serve with roti.
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