ASIAN FISH CURRY

Savvy - - Cuisine Savvy -

Serves 4

IN­GRE­DI­ENTS

1 tbsp veg­etable oil

1 gar­lic clove, sliced

Green parts of 4 young leeks or 2 stalks spring onion greens, finely chopped

1 tsp co­rian­der pow­der

1 tsp cumin pow­der

¼ fresh red chilli, seeded and finely sliced

1 tsp turmeric pow­der

2 one-inch pieces fresh ginger, peeled and finely grated

10 cherry to­ma­toes, roughly quar­tered

1 stalk of lemon­grass, finely chopped

165 gm co­conut milk

2 kaf­fir lime leaves

1 tbsp fresh lemon juice

A pinch of sugar Salt to taste Black pep­per pow­der to taste

A dash of fish sauce (op­tional)

400 gm white fish, cut into small chunks or a mix of white fish and prawns

1 tbsp co­rian­der leaves, chopped

METHOD

1. Heat veg­etable oil in a non-stick pan. Add gar­lic and sauté gently till light brown. Add spring onion greens and sauté till soft, but not dis­coloured.

2. Add co­rian­der and cumin pow­ders, red chilli, turmeric pow­der and ginger. Sauté gently for a minute.

3. Add to­ma­toes, lemon­grass, co­conut milk and kaf­fir lime leaves. Mix well and sim­mer for about 5 min­utes.

4. Add lemon juice, sugar, salt and pep­per pow­der. Add fish sauce. If your curry needs a lit­tle more liq­uid, add a lit­tle wa­ter.

5. Add fish and cook for 6-8 min­utes or un­til the fish is done.

6. Gar­nish with co­rian­der leaves and serve hot with steamed rice.

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