Rockfish Curry

After the last couple days at the beach putting the hurt to the Sea Kittens it is time to enjoy a little good eating.  Whipped up a batch of Masman Curry..  Big chunks of Cabby, lobster mushrooms, red bell pepper, Broccoli, all over some tasty brown rice..

and the recipe is where, Herr Chef??

Dood that is food porn of the highest order! Pair it with some Gewurztraminer and enjoy, man!

That looks amazing.  I'm gonna dew that.

That does look good. I love curry!  I am with Rich on this, I would love to see the recipe.

Dood that is food porn of the highest order! Pair it with some Gewurztraminer and enjoy, man!

That's an amazing looking dish. Great Idea with the wine pairing too. You could also sub a local Pinot Gris, Chard or Riesling.. Tasty Sea Kitten!!

Pelagic needs to enter the arena and challenge an Iron Chef! Looks scrumptious.

I used to work with a dude from Fiji. His wife would make pan fried curry surf perch. It was awesome, I need to do some google digging to find that one.

Ok, here goes.. I don't use a recipe but can give the basic "steps/outline".

1.  Fish- decent sized chunks with no bones, fav's include Cabs and Quillback

2.  Veg-  I steam all veg separate and add them at the end for curries, this is not traditional but it allows me to cook the veg perfectly with out them getting soggy sitting in the hot curry

3.  Mushrooms- picked wild last fall, store bought would work too

4.  Curry paste.  the only kind I use is Mae Ploy, it comes in Red, Yellow, Green, Masman and I'm sure a bunch more.

Step 1-  Don't shake your coconut milk (1 can per serving), instead open carefully and scoop out the solid "cream" and add it to a sauce pan on med-high heat.  Add 1 tablespoon curry paste per serving (double if you like heat) to the coconut cream, mix well, and fry stirring constantly till the curry paste "breaks" and you can see little drops of red oil in the curry/coconut mixture. Don't burn it...

Step 2- Reduce heat to med-low..add the rest of the coconut milk(can should still be 75% full).  For every Tablespoon curry paste you added originally (don't add extra for the paste you added if you doubled the paste for added heat) add 1 tablespoon grated palm sugar, 1 tablespoon Fish sauce and 1 tablespoon lime or lemon juice.  Taste and adjust with above three ingredients till you get something you like. Let simmer for a bit till you get a good "gravy" consistency you could add a corn starch slurry if you want to really thicken it up quickly.

Step 3-  Drop the mushrooms and the fish into the curry and let them almost cook through )DON'T OVERCOOK, then add the steamed veg.  Let it simmer for a minute maybe two then serve over hot brown rice (the white stuff is bad for you or at least that's what the wife tells me )

oh, man, taste buds are telling me it's Hula time ...........

Thank you for posting.  Hopefully I will catch some fish Friday to try it.

Awesome "How-To" Pelagic!  I think that should make the top of the home page how-to articles.

That looks delicious.  MMMmmmm Curry........

-Spot-

Nice PP.  Lovin' the recipe.  Will have to try it sometime.

-Allen

This recipe looked delicious...and with 3 small kids, we don't get to enjoy Thai food as often as we would like.  That being said, my wife followed the instructions rather closely, only substituting a couple things.  The first was red curry for the Masman.  It was also a different brand since time was limited and she could not find the Mae Ploy brand. We also used Jasmine rice and store bought mushrooms. The fish we used was black rock fish from Depoe Bay. We did not add anything to thicken the sauce.

One quick question:  did you use low-fat coconut milk.  The reason I ask is that we used regular and the solid "cream" was almost the entire can.

Anyways, thank you PP for putting this up on the board because it has to be some of the best curry I have had.  If anyone else likes curry, I highly recommend this dish.  In fact, I think I have my wife convinced that I need to fish more so we can eat it more often.

This recipe looked delicious...and with 3 small kids, we don't get to enjoy Thai food as often as we would like.  That being said, my wife followed the instructions rather closely, only substituting a couple things.  The first was red curry for the Masman.  It was also a different brand since time was limited and she could not find the Mae Ploy brand. We also used Jasmine rice and store bought mushrooms. The fish we used was black rock fish from Depoe Bay. We did not add anything to thicken the sauce.

One quick question:  did you use low-fat coconut milk.  The reason I ask is that we used regular and the solid "cream" was almost the entire can.

Anyways, thank you PP for putting this up on the board because it has to be some of the best curry I have had.  If anyone else likes curry, I highly recommend this dish.  In fact, I think I have my wife convinced that I need to fish more so we can eat it more often.

Glad you enjoyed it!

I use "regular" coconut milk.  The solid stuff will melt down to a liquid when it heats up and if its still a little thick for your tastes you could always thin it with a little water or stock. Most times the veg and the fish give off enough moisture to balance it out.