Pangasius fish curry with coconut and lemongrass
BAP-certified I.D.I Corp's pangasius freshwater fish (similar to basa) has a sweet, subtle flavour that is a great carrier of spices, making it the perfect choice for a fish curry. Try marinating it in this warming spice mix, before grilling and poaching it in an aromatic coconut and lemongrass curry sauce. It is balanced with fish sauce, sugar and lime juice and served with tender mangetout, green peppers and coriander rice.
Ingredients
Metric
Imperial
- 800g of I.D.I Corp Pangasius Fillets, BAP-certified, cut into large chunks
- 300g of jasmine rice
- 1/2 bunch of coriander, some leaves picked and reserved for garnish, the rest finely chopped
- 1 red chilli, finely sliced, to serve
- 1 lime, cut into wedges, to serve
MARINADE
- 1 tsp mild curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp turmeric
- 3 garlic cloves, finely grated
- 15g of ginger, finely grated
- 1 lemon, juiced
- 2 tbsp of vegetable oil, plus extra for grilling
CURRY SAUCE
- 2 tbsp of vegetable oil
- 4 shallots, finely sliced
- 4 garlic cloves, finely grated
- 15g of ginger, finely grated
- 2 lemongrass stalks, tough outer leaves removed and the centre finely chopped
- 1 green pepper, finely sliced
- 1 tsp mild curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 400g tins of coconut milk
- 150g of mangetout
- 3 lime leaves
- 1 tsp fish sauce, plus extra as needed
- 1 tsp caster sugar, plus extra as needed
- 1 lime, juiced, plus extra as needed
- 1 bunch of Thai basil, leaves picked and sliced
Method
For the marinade, combine all the ingredients in a large bowl with a pinch of salt. Add the pangasius and toss to coat, then cover and place in the fridge to marinate for at least 30 minutes
- 1 tsp mild curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp turmeric
- 3 garlic cloves, finely grated
- 15g of ginger, finely grated
- 1 lemon, juiced
- 2 tbsp of vegetable oil, plus extra for grilling
- 800g of I.D.I Corp Pangasius Fillets, BAP-certified, cut into large chunks
For the curry sauce, heat the oil in a large saucepan or casserole dish over a medium heat. Add the shallots and cook for 5 minutes then add the garlic, ginger and lemongrass and fry for a further 2 minutes, until fragrant
- 2 tbsp of vegetable oil
- 4 shallots, finely sliced
- 4 garlic cloves, finely grated
- 15g of ginger, finely grated
- 2 lemongrass stalks, tough outer leaves removed and the centre finely chopped
Meanwhile, preheat the grill to high and line a baking sheet with baking paper. Spread the fish out onto the baking sheet into an even layer and drizzle with a little oil. Grill it for 5-8 minutes until it has achieved a golden colour, then turn the chunks over and repeat on the other side
Cook the rice according to the packet instructions
- 300g of jasmine rice
Add the green pepper and spices to the pan and cook for a further 8-10 minutes, until softened
- 1 green pepper, finely sliced
- 1 tsp mild curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
Pour in the coconut milk, bring to a gentle simmer and cook for 5 minutes
Stir through the remaining ingredients along with the grilled pangasius and simmer for 3-5 minutes until the fish is just cooked through and the mangetout is just tender. Taste and adjust the seasoning with fish sauce, sugar or lime as needed to achieve a balanced, rounded flavour
- 150g of mangetout
- 3 lime leaves
- 1 tsp fish sauce, plus extra as needed
- 1 tsp caster sugar, plus extra as needed
- 1 lime, juiced, plus extra as needed
- 1 bunch of Thai basil, leaves picked and sliced
Mix the chopped coriander through the rice and divide between bowls. Divide up the fish curry and garnish with sliced red chilli and the reserved coriander leaves. Serve with the lime wedges
- 1/2 bunch of coriander, some leaves picked and reserved for garnish, the rest finely chopped
- 1 red chilli, finely sliced, to serve
- 1 lime, cut into wedges, to serve
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