RAW FISH SINGAPORE-STYLE WITH TAMARIND, CURRY, COCONUT & KŪMARA
SERVES 4 AS A MAIN OR 8 AS A STARTER / PREPARATION 25 MINUTES PLUS MARINATING TIME / COOKING 25 MINUTES
Inspired by Peranakan flavours of Singapore, this fragrant, curried salad is good for those who love the coconut hit of a Pacific fish salad but are keen to try something different. The chaat masala adds a lovely funky, tangy zing (it is available from specialty stores; I used Cassia At Home’s version). 10 stems curry leaves
1 tablespoon tamarind purée
1 clove garlic, very finely chopped
4cm piece ginger, peeled, grated
1 stalk lemongrass, tough outer leaves removed,
finely chopped
2 teaspoons crushed chilli
½ teaspoon curry powder
5 tablespoons lemon juice
3 tablespoons lime juice
600g fish, cubed or sliced
3 tablespoons plain oil
1 eggplant, cut into 2cm cubes
2 medium kūmara, peeled, cut into 2cm cubes 200ml coconut cream
¼ cup mint, finely chopped
250g green beans, steamed then cooled 2 teaspoons chaat masala (optional) naan or roti, to serve
Remove the leaves from two of the curry leaf stalks and crush in your hands, then put in a bowl. Add the tamarind, garlic, ginger, lemongrass, 1 teaspoon chilli, curry powder, lemon juice and 2 tablespoons of the lime juice. Stir in the fish and set aside to marinate.
Heat the oven to 200℃.
Heat the oil in a wok and fry the remaining curry leaves for about 30 seconds until crisp, taking care as they spit. Turn off the heat, scoop out the leaves (retaining the oil in the wok) and drain on paper towels. Set aside in an airtight container.
Toss the eggplant and kūmara in the oil with a sprinkle of salt, adding a little more if you feel the eggplant isn’t coated enough. Spread out on a baking tray and roast for 25 minutes, stirring once. Set aside to cool.
In a bowl or jug, combine the coconut cream, mint, remaining 1 tablespoon of lime juice and 1 teaspoon of chilli and season with salt.
Arrange the roast vegetables on a serving dish with the beans. Season the fish and juices with salt to taste and spoon over the veges. Drizzle over the coconut dressing, top with the curry leaves and sprinkle over some chaat masala if using. Serve with naan or roti.