Fish Curry with Coconut and Lime

Finally, after literally years, it was time for a reunion with my great friends Lisa and Simon. And how better to celebrate this, then over a pot of steaming curry, and with an obligatory glass of red wine and a German Reality TV Show (e.g. Germany's Next Top Model, The Bachelor, etc.).

Cooking a pot of curry has already some kind of tradition status for us, having mastered some very delicious curries in Germany, the US, and now in Switzerland (for the obligatory picture of the brewing witches over their cauldron see below).

This time's curry was even more special. It wasn't just any kind of curry, cooked and celebrated by long missed friends, it was also inspired by our addiction to Gordon Ramsay. Who doesn't love Hell's Kitchen or Masterchef with Scottish chef Ramsay? We made some minor changes to Gordon Ramsay's recipe that seemed quite reasonable at the time (e.g. added the lime and coconut milk to the curry instead of the rice, doubled the amount of coconut milk, and used store bought red curry taste) :)


And a very special appearance made
sweet little Matilda who didn't want
to be left out :)
  • 600g fish (mix of Salmon and Cod or other white fish, cut in 1 inch cubes)
  • 2 tablespoons olive oil
  • 1 onion (diced, big pieces)
  • 2 leeks (sliced in 0.5 inch rings)
  • 2 garlic gloves (minced)
  • 3 tablespoons red curry paste
  • 1/4 of a pumpkin (cut in 1inch cubes)
  • 1-2 carrots (cut into 1 inch)
  • 1/2 head broccoli (cut into little 1 inch heads)
  • 1 bag fresh green beans
  • 2 1/2 tablespoon fish sauce
  • 1000 ml coconut milk
  • 800 ml water
  • 2 Thai Basil leaves
  • 3-4 tablespoons fresh cilantro leaves (chopped)
  • 3-4 spring onions (sliced)
  • juice of 1 lime
  • salt, pepper
  • Rice

  • Highly encouraged: 1 or 2 glasses of Red Wine


Note: The original recipe suggests to put the fish in a bowl, add salt, pepper and a spoon of coconut milk, cover and let chill till ready to cook. 

Heat the oil in a big pot, add the diced onions and sauté for about 3 minutes. Add the leeks and cook for another 2 minutes. Now, add the minced garlic and the curry paste. Stir and fry for a couple of minutes. Make sure that the garlic does not burn as it gets bitter then. 

Now, add the hardest vegetables first (pumpkin, carrot, broccoli), add salt and pepper, stir and let fry for about 5 minutes. Add the fish sauce, the coconut milk and the water so that everything is covered. Add the Thai basil leave. Bring to a boil and cook for another 5 minutes. Add the green beans and cook another 5 minutes till almost soft. Shortly before all the vegetables are cooked through, add the fish, the cilantro and spring onions. Season to taste with the lime juice, salt and pepper.

Serve with rice and a glass of red wine.

Note: While we added lime and additional coconut milk to the curry, the original recipe suggests to make a lime-coconut rice. Bring 300g Thai rice, 200ml coconut milk, 200ml water, juice of 1 lime, salt, pepper and 2 kaffir lime leaves to a boil, then reduce heat, cover and simmer for 10min. Remove from heat and let steam another 5 minutes covered.

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