A couple of weeks ago I went to a lovely Thai restaurant 'The Mango Tree' on Grosvenor Place in London and had a fantastic meal. One of the dishes we had was Yellow Thai Fish Curry which had monkfish and butter fish in it. I had never tried butter fish before but it actually did taste really buttery. So I thought I would try and recreate it at home and I succeeded! I couldn't find butter fish and the monkfish was too expensive so I just used cod and haddock which broke up more when I stirred but still did the job. I also loved the potato in the curry and the aubergine was the first of my own mini aubergines from the garden. All in all delicious!
Yellow Thai Fish Curry (adapted from BBC Good Food Magazine March 2006)
1-2 tbsp Thai red curry paste
200ml light coconut milk
6 salad or new potatoes, halved if large
half an aubergine, chopped into pieces
handful cherry tomato
250g skinless white fish fillets, cubed or left in big pieces
handful coriander leaves
2 limes, 1 juiced, 1 cut into wedges
Heat the red curry paste with the coconut milk in a saucepan. Add the potatoes and cook for 3 mins, then add the aubergine and cook for 5 mins, or until just tender, then add the fish and cook for 3 minutes or until cooked through.
Stir in the coriander and lime juice and serve with wedges of lime to squeeze over