A kitchen experiment that turned out with one of the tastiest curries I’ve ever had. This is a South Indian inspired Thai Coconut Fish Curry with Potatoes.

Ingredients (Serves 2-3)

2 tbsp Mustard Seeds
10-12 Curry Leaves
1 tbsp Cumin Seeds
2 Dry Red Chillies
3/4 cup Chopped Onions
1 tsp Garlic
1 tsp Ginger
1 tsp Coriander Powder
1 Chopped Tomato
2 tbsp Thai Red Curry Paste
2 tbsp Tom Kha Paste
250-300g Sole Fish Fillets
4-5 Boiled Potatoes (chopped)
2 cups Coconut Milk
Salt & pepper to taste

Method

1. The curry was first made with heating plenty of mustard seeds, curry leaves, some cumin seeds and dry red chillies with oil in a pan.
2. Once nicely tempered or fried, add onions, ginger, garlic & coriander powder. Let it cook for a while till the garlic and ginger doesn’t have the raw smell.
3. Then add tomatoes, stir fry a little and add your Thai Red Curry paste and Tom Kha paste. Stir it around and then add your fish along with boiled potatoes. Let the curry paste coat the fish and potatoes well. Add salt and pepper to taste.
4. Finally add coconut milk, let it simmer for a while (5-10 mins) and you’re done once the fish is completely cooked.

I enjoyed this wonderful flavorful curry with super thin dosas, almost like neer dosas. They just soak in that flavor so well with every bite. I would totally recommend trying out a recipe like this!