spinach, sil­ver­beet and cashew fish curry + co­conut quinoa

donna hay - Fresh + Light - - Warm Up With Curry -

spinach, sil­ver­beet and cashew fish curry 1 cup (150g) cashews, plus ex­tra, toasted to serve 1 tea­spoon ex­tra vir­gin olive oil

2 cloves gar­lic, chopped

1 onion, chopped

6cm-piece gin­ger, peeled and sliced

1 tea­spoon cumin seeds

2 tea­spoons ground co­rian­der

1 tea­spoon garam masala

1 tea­spoon fenu­greek seeds+

1 litre wa­ter

2 ta­ble­spoons tamarind paste

1 tea­spoon sea salt flakes

5 cups (100g) baby spinach leaves, plus ex­tra to serve 3 cups (90g) sil­ver­beet leaves, chopped

600g skin­less blue-eye cod, cut into 4cm pieces++ 1 long green chilli, chopped mi­cro (baby) red vein sor­rel, to serve co­conut quinoa (see recipe, p102), to serve

Be­sides ad­ding flavour and good­ness, spices have nu­mer­ous ben­e­fits.

Turmeric is not only pop­u­lar for its golden colour, it also con­tains an­tiox­i­dants and has anti-in­flam­ma­tory prop­er­ties.

Place the cashews in a bowl, cover with boil­ing wa­ter and set aside for 10 min­utes to soak.

Heat the oil in a large heavy-based saucepan over medium heat. Add the gar­lic, onion, gin­ger, cumin, co­rian­der, garam masala and fenu­greek. Cook, stir­ring, for 3–4 min­utes or un­til the onion has slightly soft­ened. Drain the cashews, dis­card­ing the liq­uid, and add to the pan with the wa­ter, tamarind and salt. Cook, stir­ring oc­ca­sion­ally, for 6–8 min­utes or un­til the mix­ture comes to the boil. Add the spinach and sil­ver­beet and cook for 1 minute. Re­move from the heat. Us­ing a hand-held blender, blend un­til smooth. Re­turn to the heat and cover with a lid. Cook for

4– 5 min­utes or un­til the mix­ture comes to the boil. Add the fish and cook for 4– 5 min­utes or un­til just cooked through. Top with the ex­tra cashews, ex­tra spinach, chilli and sor­rel, and serve with the co­conut quinoa. SERVES 4.

+ Fenu­greek seeds are small, hard, or­ange seeds with a com­plex sweet and slightly bit­ter flavour. You can find them in spe­cialty gro­cers and large su­per­mar­kets.

You can use any firm white fish fil­lets, such as whit­ing or ling.

spicy turmeric co­conut curry with beef

2 tea­spoons ex­tra vir­gin olive oil

800g beef eye fil­let, trimmed and tied

1 vine-ripened to­mato, chopped

400ml can co­conut milk

2½ cups (625ml) co­conut wa­ter

3 star anise

2 bunches broc­col­ini, trimmed and blanched mi­cro (baby) red vein sor­rel, to serve co­conut sam­bal and spinach and cumin flat­bread (see

recipes, p120), to serve

curry paste

2 dried chill­ies

1 onion, chopped

½ tea­spoon sea salt flakes

6cm-piece gin­ger, peeled and roughly chopped

2 cloves gar­lic

1 tea­spoon ground co­rian­der

6cm-piece fresh turmeric, peeled and roughly chopped Pre­heat oven to 200°C (400°F). To make the curry paste, place the chill­ies, onion, salt, gin­ger, gar­lic, co­rian­der and turmeric in a small food pro­ces­sor and process un­til smooth.

Heat 1 tea­spoon of the oil in a large, shal­low heavy-based saucepan over high heat. Sea­son the beef with salt and cook, turn­ing oc­ca­sion­ally, for 8–10 min­utes or un­til browned on all sides. Re­move from the pan, place on an oven tray and cook for 12–15 min­utes for medium-rare or un­til cooked to your lik­ing. Set aside to rest for 10 min­utes be­fore slic­ing.

Re­duce heat to medium and add the re­main­ing oil to the pan. Add the curry paste and cook, stir­ring, for 2–3 min­utes or un­til warmed through.

While the curry paste is warm­ing, place the to­mato in a food pro­ces­sor and process un­til smooth. Add to the pan with the co­conut milk, co­conut wa­ter and star anise. Cook, stir­ring oc­ca­sion­ally, for 10–12 min­utes or un­til thick­ened slightly.

Di­vide the curry, beef and broc­col­ini be­tween bowls. Top with the sor­rel and co­conut sam­bal. Serve with the spinach and cumin flat­bread. SERVES 4.

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