spinach, silverbeet and cashew fish curry + coconut quinoa
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
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.