But then, dammit, her recipes started to draw me in a little, much to my disgust. Last week, she had some recipes for "Midweek Suppers" that seemed so exactly to fit the ethos of this blog - quick and easy tasty meals - that I read with some interest. There was a not very appetizing looking picture of some meatballs, that seemed a bit of a faff, but on the next page were two much more interesting sounding affairs; a coconut fish curry and a Thai chicken stir fry that both seemed at the very least to be quick and easy.
|It's a bargain - HONEST!|
Anyhow, I had a great nosy round the Asian Market - you get all sorts of things there (Worcestershire sauce for €3 - a big bottle! Another saving over Mr Tesco - and, as they say themselves, "every little helps"). Coconut milk on offer - two for €2, again cheaper than.... So delighted was I with all my bargains that I bought all sorts of things I don't really need.
So, for the recipe - I'm including here also the introductory paragraph from the author, as it gives a good outline of the dish.
Coconut Fish CurrySunday Times Magazine, Sept 1st 2013, recipe by Gizzi Erskine"Keralan food is 'My Thing': lightly spiced fish curries with a rich and soupy coconut base. If you want healthy fast food, this is just the ticket. Unlike most curries, this doesn't start with garlic and ginger, but that's normal in southern India. This most basic of curries packs a huge and unexpected flavour punch."
- 1 tbsp vevgetable oil
- 1 onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp red chilli powder
- 200g fresh tomatoes, blitzed (I used a can of chopped tomatoes)
- 400ml tin of coconut milk
- 3 green chillies
- 4 kafir lime leaves (I got a large bag of dried from the Asian Market)
- ¼ tsp garam masala
- 600g white fish, such as cod or pollock (I used hake, often on offer at your local fishmonger or fish counter - I usually go to Fitzsimmons in Kimmage), cut into chunks
- Handful of fresh coriander
- 1 lime, cut into wedges
- Basmati rice, to serveServes 4Prep time: 10 minsCooking time: 20 mins
- Heat the oil in a wok and fry the onion over a lowish heat for about 10 minutes until fully softened
- Add the cumin, ground coriander, turmeric and chilli powder and fry for about another 1 minute
- Pour in the tomatoes and simmer for 5 minutes, then add the coconut milk, fresh chillies, lime leaves and seasoning
- Stir well and bring to the boil, then poach the fish in the sauce for about 3 to 5 minutes, until it's just cooked through - do not stir as this will break the fish up. You can gently turn the fish half way through using two spoons to ensure it is cooked evenly
- Serve the curry with basmati rice topped with fresh coriander and a wedge or two of lime
This is fast food at it's absolute best - to say the flavour packs a punch is to underestimate things greatly. It was a fantastic dinner.
I've yet to try out the chicken stir-fry, but all I can say is; after the fish curry; I have HIGH hopes.
Go on try something new. It's fabulous.