Yellow fish curry
THE next few weeks will see the introduction of a new Grill on the Alley wine list.
Our latest selection showcases around fifty wines helpfully split into categories that range from dry, delicate and subtle whites to oaked, intensely concentrated reds.
A range of champagnes, and an additional selection of wines sold by the glass, are also available on our guest drinks list.
Today’s recipe, yellow fish curry is wonderfully complemented by the Wither Hills Sauvignon Blanc chosen from our herbaceous and aromatic white wine category.
Yellow curry is usually milder, richer and creamier than red or green varieties.
It gets its distinctive colour mainly from the turmeric used in the preparation of the curry paste which also includes ginger, lemongrass and fish sauce.
You may not have come across Pandan leaf before, also known as fragrant grass, which adds a delicious and distinctive aroma to this recipe and can be found in most good Asian food stores.
Flaked flesh
Any firm white fish can be used here but it is best to choose varieties with larger flaked flesh in order to maintain a good texture.
To simplify things a little, I’m using just prawns as the seafood element in this version of the recipe, but if you are feeling adventurous you can reduce the amount of prawns by half and add a few baby squid and a handful of mussels, as we do in the restaurant..
To serve, arrange equal portions of the curry in four serving bowls and accompany each with a side dish of garlic rice and a small pot of red sambal, a spicy, hot condiment, ready made versions of which are now widely available.
Ingredients (serves four)
3 tomatoes
8g basil leaves, torn
1 dsp tomato puree
5 dsp olive oil
1 garlic clove, finely sliced
1 small onion, sliced into fine slivers.
1 tin of coconut cream
0.25l vegetable stock
2oz yellow curry paste
400g white fish
24 prawns, peeled and de-veined (see main text)
1 pandan leaf
salt and pepper to taste
Method
Chop the tomatoes into 1cm dice, place into mixing bowl with the garlic, onion and torn basil leaves. Add 4 dsps of the oil, tomato puree and salt & pepper, mix well then set this tomato mixture aside.
Warm 1dsp of oil in a saucepan.
Do not allow the oil to get too hot.
Stir the curry paste into the oil for three to four minutes until it breaks down.
Add the coconut milk & stock in small amounts, until combined.
Simmer for two minutes, then add the chopped pandan leaf.
Place the fish and prawns into the pan, covering with the sauce, and simmer for a further two minutes.
Add the tomato mix and incorporate into the sauce, simmer for a further minute.
Published: Thu, 02 April, 2009
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