Thai fish curry

with banana mint & Coriander served on fennel and carrot Barley

Ingredients for the sauce
  • 100ml vegetable oil
  • 20g or 3 garlic cloves
  • 4 large onions sliced
  • 4 large grated carrots
  • 2 tsp turmeric
  • 2 tsp mustard powder
  • 250ml double cream
  • 1 tin of coconut milk
  • 2 tbls fish sauce
  • 100ml plum sauce
  • 2 ripe bananas
  • 2 tsp Thai paste add more if you like it hot
  • Juice & Zest of a lemon
  • 500g Pearl barley
  • 1 Lemon juiced
  • 2 grated carrots
  • 30g chopped coriander
  • Salt and Black pepper
  • Oil
Ingredients for the Fish
  • 4 Monk fish fillets
  • 40g of real butter melted
  • 50ml vegetable oil
  • Robertson fish spice
  • Flour


  • Boil the Barley in some seasoned water add a chicken stock cube to the water this will flavour the Barley.
  • Once the Barley is tender remove the water and drain it in a colander.
  • Heat a frying pan with some oil and fry 2 table spoons of fennel seeds add some carrots and lightly fry them.
  • Then add the Barley mix the carrots and the Barley in the pan and fold some chopped coriander just before you remove it from the pan.

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