Thai-style fish curry from Matt Moran's Australian Food: Coast + Country (page 90) by Matt Moran

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JLDuck on July 11, 2019

    It is delicious but takes longer to prepare than expected. The curry paste requires significant amount of pounding to achieve the required consistency. It is worth it. The dish is very chilli hot as printed. I also found that the fish required longer than recommended. I used Barramundi.

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