Cookbook Challenge W21 (Thai) – Northern Fish Curry

Cookbook Challenge

The weather has definitely turned. I needed to put on my winter coat this morning when I headed to the gym. The other tell tale sign is that I am hungry almost every single hour and all I like to do is to hide under the doona and watch Lifestyle food channel all day.

Many Thai soups and curries are perfect for the cold weather. It warms our tummy and the I love the warming aroma of the herbs that fills the kitchen and the house. I turned to a old Thai cookbook – Thai Cooking by Judy Bastyra & Becky Johnson. I can’t remember where I picked this up but it must have been on sale! I was a little suspicious if the recipe was going to work. It says curry but it seems more like a spicy soup to me. Anyway, I adapted the recipe and added my own take on it.

apple aubergines

apple aubergines


  • 900g salmon fillet, skinned and cubed
  • 1 medium size calarmari, cleaned and ringed
  • 700g of lady fingers, diagonally sliced
  • 250g of apple aubergines, diced
  • 1L of vegetable stock
  • 3 large shallots, finely diced
  • 4 cloves of garlic, finely diced
  • 1inch piece of galangal, finely chopped
  • 2 lemon grass stalks, bruised and finely chopped
  • 1.5 tsp of dried chilli flakes
  • 40ml fish sauce
  • 2tsp of palm sugar
  • 4 whole fresh chilli
  • 1 bunch of fresh coriander
  • Salt and white pepper for seasoning

** I usually use a lot of off cuts of vegetables to make the stock.

Vegetable stock

Vegetable stock


  1. To make it easier to cube the salmon, place the fish in the freezer for about 45mins. Make your own stock if you can.
  2. Bring the stock to a boil, then add the garlic, galangal, lemon grass, shallots, chilli flakes, sugar, fresh silt chillies and fish sauce. Turn down to medium heat and simmer gently for about 15mins
  3. Add the fish and calamari, bring back to the boil and then turn off the heat. Let it stand for 10 – 15 minutes. The fish should be cooked by then. Serve hot with white rice
Northern fish soup

Northern spicy fish soup

Maybe I am used to a curry being either coconut or tomato base. It is a very light, refreshing and aromatic fish soup. I guess without the heavy coconut milk, it makes this dish super healthy as well. Maybe too healthy for me. I am off to make some compost cookies!

Why do you think makes this a curry?