We usually have a curry night during the week, where we try different recipes, mixing South-East Asian and Indian tastes. This is absolutely our favorite recipe when it comes to fish curry. The sweet potato gives a sweet and creamy consistency together with the carrots and the flavor from the kaffir leaves takes us back to Southeast Asia.
Ingredients (4 Servings):
- 4 Seabass Fillets
- 1 Spring Onion
- 2 Handful of Snow Peas
- 2 Baby Bok Choys
- 4 Carrots
- 2 Sweet Potatoes
- 1 Can of Organic Coconut Milk (400g/14oz)
- Extra-virgin Coconut Oil
- Extra-virgin Olive Oil
- Sweet Curry Powder
- Indian Curry Powder (Farben)
- 5-6 Dried Kaffir Leaves
- Sea Salt
- Fresh Thai Basil
- Simmer a stem of finely chopped spring onion with extra-virgin coconut oil in a saucepan. Once the oil comes to a sizzle, add 3 teaspoons of sweet curry powder and 3 teaspoons of Indian curry powder.
- Stir for a couple of minutes.
- Chop the snow peas and the bok choys. Dice the carrots and the sweet potato.
- Add all the vegetables to the pan, adjust with sea salt and stir until they are half cooked.
- Pour a can of coconut milk into the pan, add the kaffir leaves and mix all together. Cook for 5 mins.
- Add the seabass fillets and cook for 10mins. Make sure you flip the fillets after 5mins.
- Add Thai basil, turn off the fire and let it rest for a couple minutes.
- You can serve it with brown jasmine rice or white jasmine rice (steamed or pan fried). The rice is perfect to absorb the broth.