Fish Curry with Tahini and Coconut milk

A quick curry with a creamy and mild sauce.

Do use good quality white fish. I used Skrei and Halibut, they both are good for cooking in a sauce and will retain their structure and not fall apart. This kind of fish is on the expensive side here at the fishmonger, but worth it. Treat yourself and your friends to something good.

I never had a curry that contained Tahini or sesame paste. It makes a mild curry with a subtle flavour. Serve it with Basmati rice.

Recipe:
250 g Skrei
200 g Halibut
3 spring onions
1 clove of garlic
1 knob of ginger
1 lemongrass stalk
2 parsnips
Parsley
1 tbsp coconut oil
Salt and pepper
3 tbsp red Thai chili paste
60 g Tahini
2 tbsp Nuoc Mam
200 ml coconut cream
100 ml cream
1 lime
1 tsp chili Ancho

Chop spring onions, garlic, parsnips and ginger and fry it in a wide pan in coconut oil with the broken lemongrass stick.
When it is soft, add the red Thai curry, tahini, coconut cream and cream. Season.

Add Nuoc Mam and lime juice.
Cut the fish in good chunks and add it to the sauce. Cook on low heat until the fish is done. Do not overcook it.
Sprinkle with parsley or coriander and serve with Basmati rice.