Ingredients

• Yellow Fish Curry Ingredients:

• 680g white fish fillets (Cod, Grey Mullet / Buri, or Sea Bream / Denis), cut into cubes

• 1 tbsp East & West Yellow Curry Paste

• 2 tbsp coconut oil + 1 tbsp butter

• 1 can East & West Coconut Milk

• 3 garlic cloves, minced

• Fresh ginger, minced

• 1 fresh red chili pepper, sliced

• Fresh basil leaves

• 1 tbsp East & West Fish Sauce

• 1 tsp coconut sugar

• Ground turmeric, salt, and black pepper to taste

• Juice and zest of 1 fresh lime

• Fresh cilantro (coriander) for serving

• Optional: Toasted cashew nuts or sliced almonds

• Coconut Basmati Rice Ingredients:

• 1 cup Basmati or Jasmine rice, rinsed well

• 1 cup coconut milk

• 1 cup water (slightly less for an al dente texture)

• 1 tsp salt

• 1 tsp coconut sugar (optional)

Method

1. 01

   Aromatics: Heat coconut oil and butter in a wide skillet over medium heat. Add garlic, ginger, chili, basil, and lime zest. Saute until fragrant and golden.

2. 02

   Activate Paste: Add yellow curry paste and fry for ~1 minute.

3. 03

   Build Sauce: Pour in coconut milk and water gradually, whisking until smooth.

4. 04

   Season: Add fish sauce, coconut sugar, turmeric, salt, and pepper.

5. 05

   Simmer Fish: Gently drop white fish cubes into sauce and cook for 4–5 minutes until cooked through.

6. 06

   Finish: Squeeze fresh lime juice, garnish with cilantro and toasted nuts, and serve hot over coconut rice.