13-01-2007, 06:23 PM
Here you go (HYG)

Shovelly/Flake fillets
1/2 cup of lemon juice
2 cloves of crushed garlic
1 small onion (diced)
** 2 birdseye chillies (optional)
1 inch of ginger (grated)
1 teaspoon of ground cardamon
1 teaspoon of ground cumin
Salt/pepper to taste
Tablespoon of oil
250 ml coconut cream
Curry paste of choice (mild/medium/hot - KORMA is good for mild)
Bunch of fresh coriander (finely chop the leaves and stems - half for cooking other half as garnish sprinkled over curry just on serving)

Medium size sweet potato (diced - not too large as will take longer to cook)
1/2 medium cauliflower (broken into small florets)
Handful of fresh green beans (chopped)
Handful of mung bean sprouts (added into curry just before serving)

Getting ready

Marinate fish in lemon juice (set aside while preparing the rest - ie crushing/grating/chopping)

We're cooking

Heat oil in wok/pan to medium heat
Stir fry garlic/onion/chillies/ginger/ground cardamon/ground cumin for 1 to 2 minutes
Stir curry paste through above mix
Add in vegetables and stir through above mix (30 secs should do)
Pour in coconut milk and stir the lot
Turn heat down a bit, cover, cook for 5 minutes (stirring occasionally - add some water if moisture reducing too fast)
Poke vegies to make sure just tender
Add in fish and any leftover lemon juice
Turn heat up to medium and cook for 5 minutes (stirring occasionally until fish cooks)
Remove from heat and sprinkle curry with mung bean sprouts and chopped coriander.

Serve with rice, cucumber raita and pappadums.

CUCUMBER RAITA - small tub of natural yoghurt, finely diced small lebanese cucumber, 1 clove of crushed garlic, sprinkle of ground cumin and ground coriander, squeeze of lemon juice, salt/pepper to taste.


BGG's chief cook and bottle wash