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Curry Ginger Soup
Indian Beef Curry Recipe
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Fast Fish with Panong Curry - This fabulous, fast, fish with paning curry recipe, is as versatile as it is quick. Any firm, white fish fillet can be used, and we suggest serving over rice, but pasta will work as well. Whichever one you choose, we know you will love this spectaular panong curry stir fry!
Prep Time: 10 mins |
Ingredients to make Fast Fish with Panong Curry
800g Fish Fresh, firm, boneless white fish
1 can Evaporated Milk Carnation brand, ‘Lite & creamy’, cocunut flavour
1 tbsp Sesame Oil I don’t use much oil
3 tbsp Curry Paste
1 tbsp Lime Juice
2 tbsp Fish Sauce Optional; could use soy or oyster sauce
2 tbsp Lemongrass I use lemongrass in a tube
1 knob Ginger Grated finely
3 Spring onions Finely chopped
1 bunch Coriander
4 Kaffir lime leaves
3 Zucchinis Sliced
1 Green capsicum Sliced
1 handful Green beans Top and tailed
2 Tomatoes Sliced, to serve
3 cups Cooked Rice
2 cups Milk
Directions to make Fast Fish with Panong Curry
Start cooking rice prior to preparing the curry. Heat sesame oil in a deep fryman and cook 2 tablespoons of curry paste, lemongrass and ginger on a moderate heat for 2 minutes. Add fish sauce, carnation milk and bring to boil for 2 minutes. Add kaffir lime leaves, spring onions and simmer on very low heat while fish is prepared.
Slice fish into large ‘bite sized’ pieces and coat in a bowl with 1 tablespoon of curry paste and lime juice. Heat work, frypan or bbq plate, add oil if required and sear fish on each side so browned but not cooked through. Cook fish in several batches if required; do not overfill frypan or else fish will seal and become mushy.
Once fish is seared, gently place in curry sauce, add vegetables (but not tomato), handful of chopped coriander leaves, and simmer for five minutes. You may need to add some milk
Cook until fish and vegetables are cooked through. Add tomatos 1 minute from end. Serve on top of cooked rice; sprinkle remaining coriander on top.
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Curry Ginger Soup
Indian Beef Curry Recipe