Fish Curry With Coconut and Lemongrass with Felicity Ward
MENU: FISH CURRY WITH COCONUT AND LEMONGRASS
A drizzle of vegetable oil – about 2 tbsp
1 clove of garlic, sliced
1 red pepper, deseeded and very finely sliced
Green parts of 4 young leeks/ or spring onions, finely chopped
2 tsp whole coriander seeds, roasted lightly and then ground
1 tbsp whole cumin seeds, roasted lightly and then, ground
1 tsp ground turmeric
2 walnut sized piece of fresh ginger peeled and finely grated
10 cherry tomatoes roughly cut into quarters
2 kaffir lime leaves*
1 stick of lemongrass, very finely chopped*
165 mls coconut milk (a small can)
1 tbsp fresh lemon or limejuice
1 tsp miso paste dissolved in a little hot water (optional – you can just add a little water)
A dash of fish sauce (optional)
Salt and pepper
400g white fish, cut into small chunks or a mix of white fish and prawns (or chicken breast can be substituted for fish)
A handful of fresh baby spinach leaves
1 Tbsp fresh coriander, chopped
*If you do not have lemongrass or kaffir lime leaves you can leave them out. The curry will still taste good.
Drizzle the vegetable oil in a wok or large frying pan and gently fry the garlic slices until they begin to brown and then discard. Add the sliced red pepper and the chopped green spring onion/leek leaves to the garlic flavoured oil and sweat these until they are soft but not discoloured.
Add the ground coriander, cumin and turmeric and ginger to the pan and cook gently for a minute. Add the chopped tomatoes, (lemongrass and kaffir lime leaves, if using) followed by the coconut milk.
Mix the ingredients together well and allow to simmer gently for about 10 minutes (during which time you can cook some Basmati rice which takes about 12 minutes to cook).
Taste the sauce and adjust the seasoning by adding a little lemon juice, pinch of sugar, salt and pepper. Add a splash of fish sauce if you want to add more flavour to the curry. If your curry needs a little more liquid 1 teaspoon of miso paste dissolved in 150 ml of water (1/2 cup).
You are then ready to add fish, chicken and spinach to the sauce.
If using fish or prawns allow 6-8 minutes to cook at a simmer. Chicken will take about 12 minutes and make sure the simmer is lively, as chicken needs to be cooked well for it to be safe to eat.
Serve your curry with rice, strewn with a little chopped coriander and spices to decorate the rice.
- nardus Oelofse