John Torode’s Spicy Fish Curry

John Torode is back in the kitchen and spicing things up with his Thai-inspired fish and potato curry. Packed with flavor, it’s the perfect midweek meal to enjoy on a cold winter’s night… and it only takes about 30 minutes!

Spicy fish curry

Serves: 4-6

Ingredients

For the curry:60ml vegetable oil1 package of 200g coconut cream2 tablespoons red curry paste1 tablespoon palm sugar300ml of water2 crushed lemongrass sticks12 lemon leaves, torn1 tablespoon fish sauce16 small charlotte potatoes, peeled2 400ml cans of coconut milk

For fish:200g cod, cut into pieces as large as a fish finger, but half as long200g smoked haddock or monkfish, cut into pieces200g prawns, with the head and tail peeled and cleaned

To decorate100g bean sprouts or mung bean sprouts1 small bunch of coriander, harvestedHandful of sliced ​​spring onionsHandful of Thai basilCrispy onions or shallots (store-bought)

For the pasta:2 sachets of miso soup2 packages of ready-to-eat udon noodles2 chives cut at an angleFresh red peppers, sliced ​​and angledLarge handful of corianderA large handful of bean sprouts or mung bean sproutsSesame seeds


Method

1. Heat a large pan with half the oil and grate the coconut cream with the remaining vegetable oil. It will start to toast very quickly so be ready and if it starts to brown remove from the heat.

2. When the cream is broken, add the curry paste and stir continuously. Then add the palm sugar and continue stirring for a few minutes until the paste becomes fragrant.

3. Add 100ml of water and bring to a boil. The color will change to terracotta.

4. Add the lemongrass and lime leaves, fish sauce and peeled potatoes. Shake well.

5. Then add the coconut milk and the rest of the water and let it boil again. Cook until potatoes are tender, approximately 20 minutes.

6. Bring to a boil and add the fish, stirring well.

7. Once boiling, reduce heat, cover and cook for exactly 5 more minutes. The curry should be sweet and creamy.

8. Top with the garnish ingredients and serve with the pasta.

For the pasta:

1. Place the instant miso soup sachets in a pan with 500ml of water.

2. Add the udon noodles and spring onion whites. Bring the pan to a boil and remove from the heat.

3. Add the chilli, coriander and bean sprouts and mix well.

4. Place in a bowl and sprinkle with sesame seeds.

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