A ridiculously quick and simple Thai green curry with plenty of veg and flaky white fish. Serve with steamed rice for a nourishing midweek meal for two. For this recipe you will need a blender.

Pomfret fish cooked in a creamy coconut milk gravy with ... Heat oil in pan. Add mustard seeds, curry leaves, sliced garlic, ginger juliennes, slit green chillies, sliced onions, turmeric powder and ...

It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet (plus a blender) in the process. Green curry paste is a time-tested shortcut to complex flavor.

Preparation time: 5 minutes Cooking time: 12 minutes Serves: 4 400 gms medium-sized fish pieces (ideally pomfret for its ... add raw mango pieces, slit green chillies, curry leaves and salt ...

where her grandfather’s green fish curry was legendary in the schoolyard. But chicken works just as well, or keep it fully vegetarian. Try too my cupboard gnocchi bake. Feel free to adjust the ...

Goan cuisine features a spicy and tangy fish curry made with coconut milk, tamarind, aromatic spices, and a hint of tang from kokum or raw mango. Kerala fish curry, made with coconut, tamarind ...

Over the last few months, I have been—after more than four decades—tampering with my own gold standard, my grandmother’s Goan fish curry ... If using black pomfret, cut cooking time by ...

Thai green curry is one of my favorite curries and pairs so well with seafood. One of my favorite vegetables to put in green curry are Thai pea eggplants which look like English peas. Since I can ...

This dish uses fish instead of chicken in a tangy, creamy Thai curry, adding pumpkin and green capsicum to up your vegetable count for the day. Cut the pumpkin into bite-sized chunks. Cut the fish ...

Stir-fry the chicken in the oil, with the garlic, ginger and turmeric and green curry paste. When it is cooked through and well-coated, deglaze with fish sauce and add coconut milk. Add the ...