Massaman Fish Curry Made Easy
Massaman Fish Curry is a healthy dinner that your family with love. I am sharing this recipe which is my entry into the CFE International saltfish blogger recipe challenge. I had a hard time choosing what to make for this contest. Last week my son asked me to make him a massaman curry for dinner. Together we decided to make a new twist on his favorite dinner. We created our Massaman Fish Curry using the pollock saltfish combined with our favorite curry sauce. My son loved the added protein from the pollock in his favorite curry sauce. The pollock was a perfect addition to the curry broth and dinner turned into an easy, healthy, and delicious meal. Please follow CFE International on Twitter, Facebook, Instagram and Pinterest to keep up with all their recipes, contests and updates. Giant Food and HMart both carry these Isla Brisa frozen saltfish pollock filets if you want to try it yourself.
- 3 frozen Isla Brisa pollock fillets
- 1 can Massaman curry paste (found in your local Asian market)
- 2 cans coconut milk
- 3 TB. olive oil
- 2 TB. minced cilantro
- 1/2 tsp. ginger
- 2 TB. brown sugar
- 2 TB. fish sauce
- 1 TB. lime juice
- 1 TB. Worcestershire sauce
- 1 onion, thinly sliced
- 4-5 medium potatoes, peeled, cut into fun shapes
- 2 carrots, peeled, sliced
- 1-2 TB. peanut butter
- 1/2 c. peanuts
- Sriracha sauce, as much as your want, adjust for your spiciness
- Red pepper flakes, to taste
- Jasmine rice,previously cooked
- The day before you make this dish you must prepare your fish fillets. Rinse them off in cold water and then put in a large bowl of cold water in the refrigerator overnight.
- Change the water a few times to make sure it stays very cold.
- Heat your oil in a large saucepan over medium heat.
- Stir in the curry paste and stir and cook for 2-3 minutes.
- Stir in 1 can coconut milk and stir until blended.
- Stir in ginger, cilantro, sugar, fish sauce, lime juice, and worcestershire sauce and bring to a boil.
- Add onion and defrosted fish (take it out of the bowl and dry it off) then reduce to a simmer.
- After 5 minutes, add another can of coconut milk and bring it back to a boil.
- Add the rest of the ingredients, not the rice, and stir until everything is well mixed.
- Cover and simmer for 15-20 minutes--when the potatoes and carrots are soft it is ready.
- Serve hot over Jasmine rice and enjoy!
Have you ever cooked with frozen fish before? What do you like to make with it?