Green Fish Curry with Coconut Milk & Bramley Apples
By Bramley Apple Information Service
Published on 20 April 2022
"This dish is perfect for a summer lunch or dinner served only with boiled basmati rice. You can add more or less curry paste depending on how hot you like your curry. The apple offsets the richness of the coconut milk and works really well." - Phil VickeryTime and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 2 tsps of green thai curry paste
- 4 shallots
- 200 ml of coconut milk, very finely chopped
- 1 tsp of caster sugar
- 1 tsp of tamarind paste, peeled, cored and chopped very finely
- 2 medium of bramley apples
- 4 salmon fillets
- 1 tbsp of fresh coriander, chopped
Method
Step 1
Pour the coconut milk into a large frying pan, add the shallots, sugar, curry paste (add a bit extra if you like it hot!) tamarind paste, apple and season well and bring to the boil. Cook for 2 minutes.Step 2
Next add the fish side by side to the pan, cover with a baking tray and simmer gently for about 2-3 minutes, cook until the fish is just very slightly undercooked - it will finish off cooking whilst it is standingStep 3
Carefully transfer the fish to deep bowls, spoon the sauce over the top and sprinkle on the coriander. Serve with basmati rice.