Fish and Mushroom Curry

Ingredients

·         275 ml Coconut milk

·         Curry Paste of your choice (I used Massaman)

·         Vegetable stock paste

·         2 thick pieces of fish (I used salmon) cut into pieces

·         1 red capsicum, sliced

·         2 lge handfuls Baby spinach

·         400g mushrooms

·         4 shallots, finely chopped

·         Corriander

Method

1.       Heat a deep, large frying pan over high heat. Add a little oil and all the mushrooms. Cook till softened and transfer to a bowl

2.       Seal the fish on all sides

3.       Reduce heat and add the coconut milk (at most it should be lightly bubbling)

4.       Stir in curry paste to taste (I used 2 tbsp)

5.       Add vegetable paste to balance the flavour (I used 1 tbsp)

6.       After fish is almost cooked, (about 5 mins) add mushrooms, baby spinach, shallots and capsicum. Cover and check after 5 minutes. It is ready if the capsicum has softened. If not cover and cook in sets of 2 mins till the capsicum is cooked.

7.       Scatter coriander over

8.       Service with rice