Green Fish Curry with Coconut Milk and Bramley Apples

Green Fish Curry with Coconut Milk and Bramley Apples Recipe from Thailand

Region / culture: Thailand | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Green Fish Curry with Coconut Milk and Bramley Apples is a delicious and flavorful dish that combines the richness of coconut milk with the tanginess of tamarind paste and the sweetness of Bramley apples. This recipe is perfect for those who love a good curry with a twist.

History

This recipe is a fusion of traditional Indian curry flavors with a Western twist. The combination of coconut milk, tamarind paste, and Bramley apples creates a unique and delicious flavor profile that is sure to impress your taste buds.

Ingredients

200 ml of coconut milk
4 small shallots, finely chopped
1 tsp of caster sugar
2 level teaspoons of green Thai curry paste
1 tsp of tamarind paste
2 medium bramley apples, peeled, cored, and finely chopped
4 x 125 g pieces of skinned salmon fillet
1 tbsp of fresh coriander, chopped
salt and freshly ground black pepper

How to prepare

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. Bring to a boil and cook for 2 minutes.
Next, add the fish side by side to the pan. Cover with a baking tray and simmer gently for about 2-3 minutes, or until the fish is just slightly undercooked. It will finish cooking while standing.
Carefully transfer the fish to deep bowls. Spoon the sauce over the top and sprinkle with coriander. Serve with basmati rice.

Variations

Substitute the salmon with another type of fish, such as cod or tilapia.
Add vegetables like bell peppers, zucchini, or spinach for added nutrition and flavor.

Cooking Tips & Tricks

Be sure to season the dish well with salt and pepper to bring out the flavors of the curry paste and tamarind.

- Make sure not to overcook the fish, as it will continue to cook in the residual heat after being removed from the pan.

- Feel free to adjust the amount of curry paste to suit your spice preference.

Serving Suggestions

Serve the Green Fish Curry with Coconut Milk and Bramley Apples with steamed basmati rice or naan bread for a complete and satisfying meal.

Cooking Techniques

Simmer the fish gently in the coconut milk mixture to ensure it cooks evenly and stays tender.

Ingredient Substitutions

Use regular apples if Bramley apples are not available.

- Substitute curry paste with curry powder if needed.

Make Ahead Tips

The curry sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat and add the fish when ready to serve.

Presentation Ideas

Garnish with fresh coriander leaves and a sprinkle of black pepper for a pop of color and flavor.

Pairing Recommendations

Serve with a side of cucumber raita or mango chutney for a refreshing contrast to the rich curry flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 3g

- Sugars: 10g

Fats

- Total Fat: 20g

- Saturated Fat: 15g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 6%

- Iron: 10%

Alergens

Contains fish and coconut milk

Summary

This dish is a good source of protein and healthy fats, while also providing a good amount of fiber and essential vitamins and minerals.

Summary

Green Fish Curry with Coconut Milk and Bramley Apples is a delicious and unique dish that is sure to impress your family and friends. With a perfect balance of flavors and textures, this recipe is a must-try for any curry lover.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I was visiting a friend of mine who lived on the coast of Kerala, India. We had spent the morning exploring the vibrant markets and bustling streets of the city, and now we were back at her home, ready to relax and enjoy a delicious meal.

As we sat down at the table, my friend's mother brought out a steaming pot of green fish curry with coconut milk and Bramley apples. The aroma that filled the room was heavenly, a fragrant mix of spices, herbs, and the sweetness of the apples. I couldn't wait to dig in and taste this unique dish.

My friend's mother, a wonderful cook, had learned this recipe from her own mother, who had learned it from her mother before her. It was a cherished family recipe, passed down through generations, and now it was being shared with me.

I watched intently as my friend's mother explained the process of making the curry. She started by grinding fresh green chilies, ginger, garlic, and coriander leaves into a smooth paste. This paste, she explained, would be the base of the curry, adding a vibrant green color and a rich, spicy flavor.

Next, she heated some coconut oil in a large pan and added mustard seeds, curry leaves, and sliced onions. The kitchen filled with the sound of sizzling and the aroma of toasting spices. Then came the star ingredient – the Bramley apples. These tart, green apples added a unique sweetness to the curry, balancing out the heat of the chilies and the richness of the coconut milk.

Once the apples had softened slightly, my friend's mother added the ground spice paste and stirred it into the fragrant mixture. The kitchen was now filled with the enticing scent of the curry, a heady mix of spicy, sweet, and savory.

Finally, she added chunks of fresh fish to the pot, allowing them to cook gently in the flavorful broth. As the fish absorbed the flavors of the curry, the sauce thickened and the aroma intensified. I could hardly wait to taste the final dish.

After a few more minutes of simmering, the curry was ready. My friend's mother ladled generous portions into bowls and served them with steamed rice and crispy papadums. I took my first bite, and I was immediately transported. The flavors exploded on my tongue – the heat of the chilies, the sweetness of the apples, the creaminess of the coconut milk. It was a perfect balance of flavors and textures, a true culinary masterpiece.

As I savored each bite, I couldn't help but marvel at the rich culinary history that had brought this dish to my plate. The recipe had traveled through time and space, from generation to generation, until it had landed in my friend's kitchen, where it was now being shared with me.

I knew then that I had to learn how to make this dish myself. I asked my friend's mother for the recipe, and she graciously shared it with me. I returned home with a newfound passion for cooking, determined to recreate the flavors of that unforgettable meal in my own kitchen.

And so, armed with the recipe for green fish curry with coconut milk and Bramley apples, I set to work. I gathered the ingredients, ground the spices, and simmered the curry until it was rich and flavorful. And when I finally sat down to enjoy my own creation, I felt a deep sense of satisfaction and connection – to my friend's family, to the culinary traditions of Kerala, and to the timeless joy of sharing a delicious meal with loved ones.

That recipe has since become a staple in my own kitchen, a reminder of the power of food to bring us together, to tell stories, and to create lasting memories. And every time I make it, I am transported back to that warm summer day in Kerala, where I first tasted the magic of green fish curry with coconut milk and Bramley apples.