Thailand’s chicken green curry is practically an Australian staple. But when the temperature drops, it makes sense to make the most of our top-shelf seafood produce and cook up a warming fish curry. If you need a quick-as-a-flash recipe, the Sri Lankan fish curry or the yellow snapper curry are ready in a snap. But when time is on your side, try your hand at Sunda’s fish curry with cucumber salad and coriander chutney – the ingredients list clocks in at a whopping 40 items. For a curry that’s all sharpness and zing, Palisa Anderson’s sour orange fish curry will have you coming back for more; and for a Sydney restaurant classic, it’s got to be Flying Fish’s fish curry with coconut sambal.
Selecting sustainable seafood is important when it comes to fish. While nine in 10 Australians say that they’re concerned about fish sustainability, only a fraction of us put our money where our mouth is. So, Gourmet Traveller created a sustainable seafood guide to shine a light on the ways you can be a better fish eater, from buying local and lesser-known fish species to handy online tool Good Fish Bad Fish. Or check out Australia’s independent sustainable seafood guide, Good Fish.
A note on buying sustainable seafood
Snapper curry with green beans and coriander
Palisa Anderson’s sour orange fish curry
Sour curry of barramundi
(Credits: William Meppem)Sour curry of barramundi
Whole snapper roasted with curry flavours
Fish curry with cucumber salad and coriander chutney
Fish curry with coconut sambal
(Credits: Ben Dearnley)Flying Fish’s fish curry with coconut sambal
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