Le­mon­grass curry and fish

Ad­ding peas and broc­coli to steamed rice is an ex­cel­lent way to get ex­tra veges into the meal.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

LE­MON­GRASS CURRY POACHED FISH WITH BROC­COLI AND PEA RICE

Broc­coli and pea rice

3 cups cooked white or brown rice

1 head broc­coli

1 1⁄2 cups frozen peas, de­frosted

Le­mon­grass curry poached fish

1 brown onion, finely diced

1 stalk le­mon­grass, tough outer layer re­moved and finely diced

1 ta­ble­spoon finely grated gin­ger

1 1⁄2 ta­ble­spoons curry spice mix (see recipe be­low)

200ml co­conut cream

1 cup chicken stock

1 ta­ble­spoon fish sauce

1 1⁄2 tea­spoons sugar

1 kaf­fir lime leaf, tough cen­tral stem re­moved and thinly sliced (or use zest of 1 lime)

1 ta­ble­spoon le­mon juice

1 tomato, diced 1cm

600g bone­less, skin­less, firm, white fish fil­lets, diced 3-4cm

Curry Spice Mix Mix to­gether 2 tea­spoons mild curry pow­der, 1 tea­spoon pa­prika, 1⁄

2 tea­spoon ground turmeric and 1⁄

4 tea­spoon garam masala. Bring a full ket­tle to the boil.

1. Start by cook­ing the rice to ac­com­pany the meal, ac­cord­ing to packet in­struc­tions.

2. Cut broc­coli into small flo­rets. Place with peas and a pinch of salt in a heat-proof bowl and cover with boil­ing wa­ter. Cover with a plate and leave for 5-6 min­utes, un­til bright green and ten­der. Drain and toss with a driz­zle of olive oil.

3. Heat a driz­zle of oil in a large fry­pan (with a lid) on medium heat. Cook onion, le­mon­grass and gin­ger for 5min­utes, un­til soft­ened. Add curry spice mix with a dash of co­conut cream and stir for 1 minute.

4. Add re­main­ing co­conut cream, chicken stock, fish sauce, sugar and kaf­fir lime leaf. Bring to a sim­mer, cover, re­duce heat to low and sim­mer for 4min­utes. Stir through le­mon juice and tomato. Add fish to pan, en­sur­ing it is sub­merged, cover with lid and sim­mer a fur­ther 4 min­utes, un­til fish is just cooked through.

5. Fluff up cooked rice with a fork and stir through broc­coli and peas. Sea­son to taste with salt and pep­per.

To serve

Di­vide broc­coli and pea rice be­tween bowls and top with le­mon­grass curry poached fish.

NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

This recipe is gluten and dairy free.

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