Filipino Fish Curry is a traditional Filipino recipe for a classic curry of fish and snake beans in a lightly-spiced coconut milk and tamarind paste base. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Filipino Fish Curry.
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Ingredients:
For the Curry Paste:
4 shallots, cut at a bias into 1cm thick pieces
4 garlic cloves, finely sliced
5cm piece of ginger, peeled and finely grated
1 tbsp Bogoong (Filipino shrimp paste)
For the Curry:
3 tbsp groundnut oil
4 small chillies, chopped
20 curry leaves
1 tsp sweet paprika
1 tsp ground turmeric
300ml coconut milk
60ml tamarind paste
600g firm white fish (hake, monkfish, cod, etc)
1 bunch of snake beans sliced into 4cm lengths (or use French beans)
12 okra, cut into 2cm lengths
Method:
Combine the paste ingredients in a food processor and chop finely.
Place a wok on high heat, and when hot add the groundnut oil. Stir in the paste and fry for 1 minute then reduce the heat to medium and add the coconut milk, chillies, spices, curry leaves and tamarind paste.
Stir well to mix then bring to a boil before adding the vegetables. Cook for about 5 minutes, or until the vegetables are just done (add hot water if the sauce becomes too thick). Now add the fish pieces and cook for about 5 minutes more, or until they are just cooked through.
Take off the heat, turn into a warmed serving bowl and serve accompanied by rice.
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