Fish and Shellfish Recipes - Green Hoki Curry Recipe

Ingredients

• 4 garlic cloves, roughly chopped

• 5cm/2in piece fresh root ginger, peeled and roughly chopped

• 2 fresh green chilies, seeded and roughly chopped

• grated rind and juice of 1 lime

• 5ml/1 tsp coriander seeds

• 5ml/1 tsp five-spice powder

• 5ml/1 tbsp sesame oil

• 2 red onions, finely chopped

• 900g/2lb hoki fillets, skinned

• 400ml/14fl oz/1 2/3 cups coconut milk

• 45ml/3 tbsp fish sauce

• 50g/2oz fresh coriander (cilantro)

• 50g/2oz fresh mint leaves

• 50g/2oz fresh basil leaves

• 6 spring onions (scallions), chopped

• 150ml/1/4 pint/2/3 cup sunflower or groundnut (peanut) oil

• sliced fresh green chili and chopped fresh coriander (cilantro), to garnish

• cooked Basmati or Thai fragrant rice and lime wedges, to serve

Serves 4

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Method:

1. First make the curry paste. Combine the garlic, fresh root ginger, green chilies and the lime juice in a food processor. Add the coriander seeds and five-spice powder, with half the sesame oil. Whiz to a fine paste, then set aside.

2. Heat a wok and stir-fry the red onions in the remaining sesame oil for 2 minutes. Add the fish and stir-fry for 1-2 minutes to seal on all sides. Lift out the red onions and fish and put them on a plate.

3. Add the curry paste to the wok or pan and fry for 1 minute, stirring. Return the hoki fillets and red onions to the wok, pour in the coconut milk and bring to the boil.

4. Lower the heat. add the fish sauce and simmer for 5-7 minutes until the fish cooked through.

5. Meanwhile, process the herbs, spring onions, lime rind and oil in a food processor to a coarse paste. Stir into the fish curry. Garnish with chili and coriander and serve with the cooked rice and lime wedges.

Note: Any firm-fleshed fish can be used for this curry, which gains its rich color from a mixture of fresh herbs.