Thai-Style Blue Moki Curry

Blue Moki Curry Recipe

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4



¼ cup vegetable oil

500g blue moki, skin removed, cut into chunks

1 onion, sliced

4 cloves garlic, crushed

1 tablespoon fresh red chilli paste

2 tablespoons tomato paste

1 red chilli, sliced

1 green chilli, sliced

1 cup coriander leaves

1 cup basil leaves

1-2 kaffir lime leaves, crushed (optional)

1 lime, juice

1 tablespoon soy sauce

1 teaspoon sea salt

2 tablespoons raw sugar or coconut sugar

500ml coconut milk

To serve, lime wedges


Heat 2 tablespoons of the oil until hot in a large frying pan. Add blue moki chunks and fry on each side, turning once browned. Put aside on a warm plate while making the curry.

Heat the remaining oil in the same frying pan. Add onion, garlic, chilli and tomato paste and fry for 2-3 minutes on a low to medium heat. Add sliced chilli, half the basil leaves, kaffir lime leaves, soy sauce, lime juice, salt and sugar. Stir in the coconut milk and allow the sauce to simmer until all the flavours come together. Season to taste with more salt and pepper, if desired.

Divide fish pieces between four bowls, and pour over coconut sauce. Garnish with remaining coriander or basil leaves and serve with extra lime wedges.