A simple flavorful fish curry – Thai inspired

Preparation time: 20-25 minutes

What you need:

2 fish fillets (any white fish is fine including basa, halibut or cod); use one fillet per person, cut into cubes

1 large squid (cleaned), sliced into 1-inch (2cm) rings (optional)

1 tablespoon oil (use sesame oil if you have)

1 teaspoon salt

½ teaspoon turmeric

4 green onion, thinly sliced

2 garlic cloves, chopped

1 large red or yellow pepper, cut into squares

1 large zucchini, cut into 1 inch (2cm) slices, then into quarters

1 can (14 oz/400g) coconut milk or coconut cream

4 tablespoons shredded coconut (optional, but provides nice texture)

½ cup (15-20g) fresh spinach or other greens (optional)

For curry paste:

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon curry paste (or curry powder)

½ teaspoon chili powder, check how spicy you like it

How to do it:

For the curry paste mix all the ingredients in 2-3 tablespoon water. Make a thick paste and keep aside.

Heat the oil to medium heat and add chopped onions and garlic, fry until golden. Add ginger garlic paste.

Add chopped peppers and zucchini, cook for about 3 minutes until soft, but not squashy.

Add curry paste and stir carefully.

Add coconut milk and stir.

Add fish fillet and squid, close lid and let cook at low-to-medium heat for 4-5 minutes until squid is done. The fish fillet usually cooks very fast. Add shredded coconut if you are using it.

Taste with salt and chili until you like it!

If you like the sauce a bit less liquid, mix in a cup 1 tablespoon of flour with 2-3 tablespoon of water to get a paste. Add to the pot and let briefly boil. This will thicken your sauce.

Serve on top of hot steamed rice.