Fish Curry

By Shai Barak
Servings: Serves 4, with rice.

Planning

Soak cut fish filets in milk overnight, or defrost in milk.

Ingredients

• 1.5 - 2 lb catfish fillet (can use tilapia or other whitefish. Can use trout, but no need to soak)
• 2 tbsp red curry paste
• 2 cups coconut milk
• 2-3 tsp unsweetened lime juice
• cooking oil
• sugar
• 1 cup cashews
• 3 cups rice (basmatic preferred)

Preparation (curry)

Put 2 tbsp oil in a pot, add 2 heaping tablespoons curry paste and saute for about 2 minutes. Add coconut milk, 2 tbsp sugar, lime juice and bring to a boil on high heat.

Taste and add salt. Wash fish from milk, cut it into cubes and add to the curry. Bring it to a boil, then cover and lower heat. Cook 15 minutes until fish is cooked.

Preparation (rice)

Start 4.5 cups water boiling. Heat 1/4 cup oil in a pot. Add the cup of cashews, 3 cups rice, and 2 tsp salt. Saute for about 3 minutes.

Add boiling water to rice and cover and lower heat. Cook for 20 minutes without uncovering.