Click on the image, above to submit to Pinterest.
French Coconut Fish Curry
French Coconut Fish Curry is a traditional French recipe for a classic curry of fish and prawns in an southeast Asian flavour base with French vadouvan curry powder. The full recipe is presented here and I hope you enjoy this classic French version of: French Coconut Fish Curry.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesFrench Recipes
This is a classic French-style curry that uses a combination of southeast Asian ingredients and Indian-style spices in the form of
Vadouvan curry powder.
Ingredients:
1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded
2 lemongrass stalks, split, dry outer part discarded, then bruised with a rolling pin
1 tbsp (heaped)
Vadouvan curry powder
1 tbsp (heaped) jaggery or light muscovado sugar
small bunch coriander, stems finely chopped (reserve the leaves for garnish)
400g tin coconut milk
500g skinless hake fillets, cut into rectangles, (about credit card size)
220g pack frozen raw whole prawns
1 lime, halved
Method:
Place a large, lidded, frying pan or wok over medium heat. One hot add the oi land use to fry for onion for about 5 minutes, until soft and translucent.
Increase the heat slightly, then stir in the ginger, garlic, shrimp paste, chilli and lemongrass. Cook for 2 minutes, then add the curry powder and sugar and continue to cook, stirring constantly.
When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
At this point add the fish to the sauce, then tuck the prawns in here and there before squeezing over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through.
Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
