Seek out a good yellow curry powder; we used Herbie's (herbies.com.au). It's important to toast it well when it's first added to bring out the full flavour.
Snapper curry with green beans and coriander
This mild yellow curry is incredibly easy to whip up when you've got a good-quality curry powder on hand. Add a generous squeeze of lime to enhance the flavour.
- 15 mins preparation
- 15 mins cooking
- Serves 4
Print
Ingredients
- 2 tbsp grapeseed oil
- 1 red onion, finely grated
- 3 garlic cloves, finely grated
- Large handful of fresh curry leaves
- 2½ tbsp yellow curry powder
- 2 very ripe large tomatoes, coarsely chopped
- 400 ml coconut milk
- 2½ tbsp tamarind purée, mixed with 250ml warm water
- 2 lemongrass stalks, bruised
- 30 gm ginger (about 6cm), thinly sliced
- 750 gm skinned and boned snapper, cut into 3cm pieces
- 300 gm green beans, halved
- 1½ tbsp coconut sugar or grated palm sugar, or to taste
- Fish sauce, to taste
- Steamed rice, coriander and lime wedges, to serve
Method
- 1Heat oil in a large saucepan or wok over high heat. Add onion, garlic, curry leaves and a pinch of salt, and stir-fry until fragrant and onion softens (1-2 minutes). Add curry powder and stir continuously until fragrant (1 minute). Add tomato and cook until it starts to break down (2-3 minutes), then add coconut milk, tamarind, lemongrass and ginger, bring to the boil, then reduce heat to medium and simmer until well flavoured (5-6 minutes).
- 2Add snapper and beans and simmer until just cooked (4-5 minutes). Remove pan from heat, add sugar and season to taste with fish sauce. Serve with steamed rice, coriander and lime wedges.
