KERALAN SWEET POTATO, EGG & FISH CURRY
PREP + COOK TIME 40 MINUTES SERVES 6
800g firm white fish fillets, cut into
1½ tablespoons ground turmeric 1 medium kumara (400g), halved
lengthways, sliced thickly 2 tablespoons rice bran oil
2 medium brown onions (300g),
15g piece fresh ginger, cut into
¼ cup fresh curry leaves
2 fresh long red chillies, sliced thinly 2 x 400ml cans coconut milk
1 cup (250ml) water
1 tablespoon tamarind puree 1 tablespoon fish sauce
2 teaspoons lime juice
500g packaged brown microwave rice 2 hard−boiled, free−range eggs, halved 2 tablespoons fresh coriander leaves 1 lime (65g), cut into wedges
1 Combine fish and half the turmeric in a medium bowl; refrigerate.
2 Meanwhile, boil, steam or microwave kumara until tender; drain. 3 Heat oil in a large saucepan over low heat; cook onion, covered, stirring occasionally, for 5 minutes or until softened (do not brown). Add ginger, 2 tablespoons of the curry leaves, half the chilli and remaining turmeric; cook, stirring, until fragrant.
4 Add coconut milk, the water, tamarind, fish sauce and juice; bring to the boil. Add fish and kumara; return curry mixture to the boil. Reduce heat; simmer, uncovered, for 3 minutes or until fish is just cooked through.
5 Heat rice following the instructions on packet.
6 Top curry with egg, coriander and remaining chilli and remaining curry leaves; serve with lime wedges.