I enjoy pushing myself to try new things, learn different cooking techniques, getting the boys to eat something that they think they don’t like. I’ve mentioned before my love for at least attempting to make everything homemade at least once, so when I found myself with a kilo of fish that needed to be used, I went over a mental list of all the things I wanted to try. Homemade curry paste won by a fraction over perfecting fish cakes. Before we get into this recipe though I feel the need to address shrimp paste, it is the worst smelling thing ever. I was so worried the whole way through that it would ruin the dish and relieved the boys weren’t home to smell it but if you can get past the smell I highly recommend using it. This is quite a mild curry and pairs beautifully with rice.
Yellow Fish Curry
Yellow Curry Fish
A mild curry that pairs beautifully with our rice.
Add shallots, garlic cloves, galangal, ginger, chillis and lemongrass. Pulse for 10 seconds, scrape down bowl and pulse again. You may need to do this a few times.
Cook 110°C for 5 minutes at speed 1.
Add Shrimp paste and cook 110°C for 3 minutes at speed 1.
Add remaining ingredients and blend speed 10, scraping down until it forms a paste. It wont be super smooth. Will keep in the fridge for about a week or the freezer for about a month. Longer in the freezer and you risk the flavour not being quite as good.
Using Stir assist. Heat oil, 120°C for 30 seconds.
Add onion, sweet potato and carrot and cook 120°C for 5 minutes at speed 1.
Add curry paste and cook 120°C for 2 minutes at speed 1.
Add coconut milk and cook 100°C for 12 minutes at speed Int.
Add fish and cook 110°C for 6 minutes at speed Int.
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