Mild Fish Curry

Ingredients

• 2 fresh coconuts
• 1 bunch Coriander
• 3 tbsp oil
• 500 g stonefish fillet (or other firm white fish)
• 400 g waxy potatoes
• 250 g corn on the cob
• 320 g tomatoes (4 tomatoes)
• 1 Lime
• 2 tsp Red curry paste
• 400 ml coconut milk (9% fat)
• 300 ml fish stock
• Salt
• Pepper
• 3 tbsp Thai fish sauce
• 4 tbsp cashew nuts

Instructions

1. 1.

   Place coconuts on the work surface so that the side with the three indentations faces up. Drill holes in two of the indentations with a corkscrew.

2. 2.

   Squeeze the coconut juice through a sieve, measure out 100 ml and set aside.

3. 3.

   Cut each coconut in half lengthwise, then gently tap it with a hammer to split into two equal halves. Rinse the coconuts and set aside for later use.

4. 4.

   Wash coriander, shake dry, pluck leaves, finely chop and mix with 1-2 tbsp oil. Wash fish, pat dry with paper towels, cut into 3 cm cubes. Place in a bowl and mix with the coriander oil. Let rest for 20 minutes.

5. 5.

   Meanwhile wash, peel, and cube potatoes into 2 cm pieces. Cut corn cobs crosswise in half. Wash tomatoes, quarter them, remove stems, deseed. Halve lime and squeeze juice out.

6. 6.

   Heat remaining oil in a pot or wok. Sauté curry paste for 1 minute while stirring, then add the reserved coconut juice, coconut milk, and fish stock.

7. 7.

   Add potatoes and corn and cook over medium heat for 5 minutes. Add tomatoes and cook for another 3 minutes.

8. 8.

   Season sauce with salt, pepper, fish sauce, and 2 tbsp lime juice.

9. 9.

   Add fish cubes to the sauce, cover and simmer on low heat for 3-4 minutes. Chop cashews. Fill coconut halves with curry and sprinkle with cashew nuts before serving.