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🍽️ Mild Fish Curry in Coconut Shells

517 kcal · 30 min · 4 servings

Ingredients

• 2 fresh coconuts
• 1 bunch cilantro
• 3 tbsp oil
• 500 g stonefish fillet (or other firm white fish)
• 400 g waxy potatoes
• 250 g corn cobs
• 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 the coconuts flat on your work surface. Ensure the side with the three eyes is facing up.
2. 2. Use a corkscrew to poke holes into two of the three eyes so you can drain the juice later.
3. 3. Pour the coconut juice through a sieve into a container. Measure out exactly 100 milliliters and set it aside.
4. 4. Saw the coconut in half down the middle so you get two equal halves.
5. 5. Gently tap the nut with a hammer to open it completely.
6. 6. Rinse out the empty coconut shells and set them aside until you need them as serving bowls.
7. 7. Wash the coriander plant and shake it dry.
8. 8. Pluck the small coriander leaves from the stems and chop them finely.
9. 9. Mix the chopped coriander leaves with one to two tablespoons of oil.
10. 10. Rinse the fish under running water.
11. 11. Pat the fish completely dry with kitchen paper.
12. 12. Cut the fish into cubes of about three centimeters.
13. 13. Place the fish cubes into a bowl.
14. 14. Toss the fish cubes with the coriander-oil mixture.
15. 15. Let the marinated fish cubes rest for twenty minutes.
16. 16. Wash the potatoes thoroughly.
17. 17. Peel the potatoes.
18. 18. Cut the potatoes into two-centimeter cubes.
19. 19. Cut the corn cob in half crosswise.
20. 20. Wash the tomatoes.
21. 21. Quarter the tomatoes.
22. 22. Remove the hard stem ends from the tomatoes.
23. 23. Remove the pulp and seeds from the tomatoes (core them).
24. 24. Cut the lime in half.
25. 25. Squeeze the juice out of the lime.
26. 26. Heat the remaining oil in a pot or wok.
27. 27. Add the curry paste to the hot oil.
28. 28. Sauté the curry paste, stirring constantly, for one minute.
29. 29. Deglaze the paste with the reserved coconut juice.
30. 30. Add the coconut milk.
31. 31. Add the fish stock.
32. 32. Add the potato cubes to the sauce.
33. 33. Add the corn to the sauce.
34. 34. Simmer the mixture over medium heat for five minutes.
35. 35. Add the prepared tomatoes to the sauce.
36. 36. Simmer the sauce for another three minutes.
37. 37. Season the sauce with salt to taste.
38. 38. Season the sauce with pepper to taste.
39. 39. Add the fish sauce.
40. 40. Add two tablespoons of lime juice.
41. 41. Add the marinated fish cubes to the sauce.
42. 42. Cover the pot or wok.
43. 43. Simmer the curry over low heat for three to four minutes.
44. 44. Chop the cashew nuts coarsely.
45. 45. Fill the finished curry into the empty coconut shells.
46. 46. Sprinkle the chopped cashew nuts over the curry.
47. 47. Serve the curry directly in the coconut shells.

Nutrition per serving

• kcal: 517
• Protein: 35 g · Fett/Fat: 26 g · Carbs: 32 g