John Torode's spicy fish curry
John Torode’s back in the kitchen and spicing things up with his Thai-inspired fish and potato curry. Full of flavour it’s the perfect midweek meal to dig into on a cold winter's night… and it only takes around 30 minutes!
Spicy fish curry
Serves: 4-6
Ingredients
For the curry:60ml vegetable oil1 x 200g packet of coconut cream2 tbsp red curry paste1 tbsp palm sugar300ml water2 sticks of lemon grass, bashed12 lime leaves, torn1 tbsp fish sauce16 small charlotte potatoes, peeled2 x 400ml tins coconut milk
For the fish:200g cod, cut into large chunks like a fish finger but half as long200g smoked haddock or monkfish, chopped into pieces200g prawns, head on but tail peeled and deveined
For garnish100g bean shoots or mung bean sprouts1 small bunch coriander, pickedHandful of sliced spring onionsHandful of Thai basilCrispy shallots or onions (shop bought)
For the noodles:2 sachets of Miso soup2 packets of ready to eat udon noodles2 spring onions, sliced on an angleFresh red chillies, sliced on and angleBig handful of corianderBig handful of bean sprouts or mung bean sproutsSesame seeds
Method
1. Heat a large pan with half the oil and grate the coconut cream into it with the rest of the vegetable oil. It will start to toast very quickly so be ready and should it start to go brown, take it off the heat.
2. When the cream has split, add in the curry paste and continually stir. Then add the palm sugar and continue to stir for a few minutes until the paste becomes fragrant.
3. Add in 100ml of the water and bring to the boil. The colour will change to terracotta.
4. Add the lemon grass and lime leaves, fish sauce and peeled potatoes. Stir well.
5. Then add the coconut milk and the rest of the water and bring back to the boil. Simmer until the potatoes are soft, approximately 20 minutes.
6. Bring to the boil and drop in the fish stirring well.
7. Once boiling, reduce the heat, place a lid on and cook on for exactly 5 minutes more. The curry should be sweet and creamy.
8. Top with the garnish ingredients and serve with the noodles.
For the noodles:
1. Place the instant miso soup sachets in a pan with 500ml of water.
2. Add the udon noodles and the whites of the spring onions. Bring the pan to a simmer and then remove from the heat.
3. Add the chilli, coriander and bean sprouts and mix well.
4. Place into a bowl and sprinkle over the sesame seeds.