Fish Curry Recipe
Seasonal Market Catch, Lobster, Wild Mushrooms, Roasted Fingerling Potatoes, Tomatoes, Coconut Curry Cream
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Toss the fingerling potatoes with a drizzle of vegetable oil, salt, and black pepper. Roast in the oven for about 25-30 minutes or until golden and tender.
- 2
Sauté the Vegetables
In a large pan, heat the vegetable oil over medium heat. Add the sliced wild mushrooms and diced tomatoes, sautéing for about 5-7 minutes until softened.
- 3
Add the Fish and Lobster
Stir in the seasonal fish and lobster meat, cooking for an additional 5 minutes until the fish is nearly cooked through.
- 4
Make the Curry Sauce
Add the coconut milk and curry powder to the pan. Stir to combine, bringing the mixture to a gentle simmer. Season with salt and black pepper to taste.
- 5
Finish the Dish
Once the fish is fully cooked and the sauce has thickened slightly, remove from heat. Stir in lime juice and fresh cilantro just before serving.
- 6
