Pan-fried fish with a light curry sauce

Tam West

Extra curry sauce will keep in a screw-top jar in the fridge for up to 1 week.

For the curry sauce

1 Tbsp	Peanut oil
4 cloves	Garlic, use 5 cloves if desired; finely chopped
2 Tbsp	Madras curry paste
2 Tbsp	Light soy sauce
1 tsp	Brown sugar
1 cup	Coconut milk (Main)
1 squeeze	Lime juice

For the fish

25 g	Butter
4 fillets	Gurnard, boned (Main)
4 sprigs	Coriander

Directions

1. Make the curry sauce. Heat the peanut oil in a small heavy-based saucepan over medium heat. Add the garlic and cook for about 30 seconds until aromatic. Lower the heat and add the curry paste, soy sauce, sugar and coconut milk. Simmer for 6-8 minutes, stirring once or twice. Just before serving add the lime juice.
2. Heat a large frying pan over medium heat. Add the butter and allow to sizzle. Place in the fish fillets and cook for about 2 minutes on each side or until the fillets are just cooked. This will depend on the thickness of the fillets. Season.
3. Plate the fish on 4 dinner plates, spoon over a little curry sauce and top with a sprig of coriander. Serve with boiled small potatoes and a salad.