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CURRy
SRI LANKAN FISH CURRy
Serves 8–10
INGREdIENTS
¼ cup oil
3 large red onions, finely chopped
6 cloves garlic, finely chopped
⁄
cup freshly grated ginger
1
3
3 small red chillies, seeds removed and finely
chopped
2 tablespoons ground coriander
2 tablespoons black mustard seeds
3 teaspoons ground turmeric
16 fresh curry leaves
1.6kg fresh ripe tomatoes, chopped into
2cm chunks
270ml can coconut cream
1.8kg thick firm white fish fillets cut into
3cm chunks, bones and skin removed
Juice of 1 lemon
Sea salt to taste
Lemon wedges and chopped fresh coriander
to serve
METHOd
Heat oil in a non-stick pan. Cook onion,
1.
garlic, ginger and chillies over medium
heat for 5 minutes or until softened.
Add coriander, mustard seeds, turmeric
2.
and curry leaves, and cook, stirring
occasionally, for a further 3 minutes
or until spices are fragrant. Transfer
to removable crockery bowl and
add tomatoes.
Cover with lid and set on
3.
LOW 4–5 hours, MEDIUM 3–4 hours or
HIGH 2–3 hours.
Stir through coconut cream and fish
4.
pieces and mix well. Cover with lid and
continue cook for a further 2 – 2½ hours
or until fish is cooked. Stir through
lemon juice and season to taste with salt.
Serve with lemon wedges and extra
fresh coriander.
26
BEEF MASSAMAN CURRy
Serves 8
INGREdIENTS
400ml coconut cream
¼ cup Massaman curry paste
2kg beef chuck steak or gravy beef cut into
2.5cm cubes
3 cups beef stock
¼ cup fish sauce
2 tablespoons brown sugar
L cup tamarind water
6 green cardamom pods
1 cinnamon stick
800g potatoes, peeled and cut into large dice
2 onions, cut into wedges
270ml can coconut milk
Roasted peanuts, to serve
METHOd
Remove thick coconut cream from
1.
can and heat in a pan over medium
high heat until melted and split. Stir in
Massaman curry paste and cook
1–2 minutes or until fragrant.
Stir through beef cubes and toss to coat
2.
in paste. Transfer to removable crockery
bowl and add stock, fish sauce, sugar,
tamarind, cardomon, cinnamon, potato
and onion.
Cover with lid and set on
3.
LOW 6–8 hours, MEDIUM 4–6 hours or
HIGH 4–5 hours or until beef is tender.
Stir through coconut milk.
Taste and add more fish sauce, sugar or
4.
tamarind to balance the flavours. Serve
hot topped with roasted peanuts and
serve with steamed jasmine rice.
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