The Fish Society Massaman‑Style Coley Curry
What you’ll need
- 300g coley fillets, cut into chunks
- 1 tbsp vegetable oil
- 1 medium onion, sliced
- 1 large carrot, sliced
- 2–3 tbsp Massaman curry paste (adjust to taste)
- 1 can (400ml) coconut milk
- 2 tbsp smooth peanut butter
- Juice and zest of 1 lime
- 200g jasmine rice
- 400ml water (for rice)
- Salt & black pepper
Let's Cook!
Step 1
Rinse the jasmine rice under cold water. Place in a pot with 400ml water and a pinch of salt, bring to the boil, then cover and simmer for about 10 minutes until water is absorbed. Remove from heat and leave covered for a further 10 minutes to steam
Step 2
Heat the oil in a wide frying pan or shallow pot over medium heat. Add the onion and carrot with a pinch of salt and pepper. Cook for 5–7 minutes until softened.
Step 3
Stir in the Massaman curry paste and cook for 1 minute until fragrant. Pour in the coconut milk and stir in the peanut butter until smooth. Bring up to a gentle simmer.
Step 4
Let the sauce bubble for about 6–8 minutes until it thickens slightly and the carrot is tender. Taste and season with salt, pepper, and a little lime juice (plus a pinch of sugar or honey, if using) to balance the flavours.
Step 5
Add the coley pieces to the sauce, nestling them gently so they’re coated. Cover the pan and simmer for 4–5 minutes — fish cooks quickly and is done when opaque throughout.
Step 6
Turn off the heat and squeeze in more lime juice to brighten. Fluff the rice with a fork, divide between bowls, spoon the curry over the top, and garnish with spring onions or peanuts if you like.
