shapeofthings (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shapeofthings) wrote2006-11-01 09:15 pm
shapeofthings) wrote2006-11-01 09:15 pm
Entry tags:
Yummy, yummy, yummy I've got love in my tummy...
Ok, so tonight's dinner was good enough that I think I should post about it. I made Fish Curry on Red Rice, following my standard make-it-up-as-you-go-along method and I think it worked well enough to warrant me writing down what I did. It would have even been healthy if it weren't for the entire can of coconut milk I put in...
Ingredients:
* 1.5 brown onions, thinly sliced
* 3 cloves fresh garlic, crushed or chopped
* 1 tsp fresh ginger, finely chopped
* 2 tomatoes, cut into segments
* peanut oil
* 3 tbsp curry paste of your choice (I used balti)
* freshly cracked black pepper, to taste
* 2 fresh or 4 dried curry tree leaves
* ground coriander, ground cumin, ground cinnamon, ground turmeric and garam masala to taste
* chilli (fresh or dried) to taste
* 2 cups good stock (fish, veggie or - being all that we had - chicken)
* 1/2 green capsicum, finely sliced
* handful of any type of green bean (I used belt beans), chopped into strips
* 400ml can good quality coconut milk (check the label and make sure no water is added)
* 400g can diced tomato or passata
* 1 cup red rice, basmati rice or jasmine rice
* palm sugar
* 1 - 1.5 cups red lentils
* 2 smallish pieces of firm-fleshed fish (I had barramundi from the supermarket), cut into generous cubes
Method:
* Rinse red lentils, put in put and add enough liquid (half water, half stock) to cover them. Simmer gently until all liquid is absorbed and lentils are quite soft and fluffy. Set aside when cooked to cool.
* Heat enough peanut oil to cover the base of your large wok (or BFO pan). Add the onion and fry, adding the ground spices, until translucent.
* Add the curry leaves, garlic, ginger and curry paste and fry on low heat with onion for 10 minutes. If mix becomes is too dry, add just enough stock to keep it moist and keep frying.
* Add 1/4 cup coconut milk, 1/2 cup stock and the cooked lentils and fry until all ingredients are well combined. Add the tin of tomato and continue frying.
* Add a cup of stock and the chopped capsicum and beans to the wok and continue to stir fry until half cooked.
* Increase heat, add remaining coconut milk and stock, add fresh tomato and palm sugar (to taste) and stir to boil.
* Reduce heat to a simmer, drop in fish pieces and stir whilst maintaining a gentle simmer until fish begins to fall apart. Remove from heat (a dash of lemon juice would probably be nice here but I didn't have any).
* Serve on steamed rice, garnish with remaining sliced tomato. Enjoy!
My cupboards/fridge/freezer are currently full of exotic ingredients like belt beans and red rice thanks to hitting the Continental, Indian and Asian grocers recently: heavenly! I'm a big proponent of Slow Food, but don't often get the chance to shop for groceries away from the supermarket and local (very good) green-grocer and butcher. I really must make more of an effort, because this sort of food is just too good.
Ingredients:
* 1.5 brown onions, thinly sliced
* 3 cloves fresh garlic, crushed or chopped
* 1 tsp fresh ginger, finely chopped
* 2 tomatoes, cut into segments
* peanut oil
* 3 tbsp curry paste of your choice (I used balti)
* freshly cracked black pepper, to taste
* 2 fresh or 4 dried curry tree leaves
* ground coriander, ground cumin, ground cinnamon, ground turmeric and garam masala to taste
* chilli (fresh or dried) to taste
* 2 cups good stock (fish, veggie or - being all that we had - chicken)
* 1/2 green capsicum, finely sliced
* handful of any type of green bean (I used belt beans), chopped into strips
* 400ml can good quality coconut milk (check the label and make sure no water is added)
* 400g can diced tomato or passata
* 1 cup red rice, basmati rice or jasmine rice
* palm sugar
* 1 - 1.5 cups red lentils
* 2 smallish pieces of firm-fleshed fish (I had barramundi from the supermarket), cut into generous cubes
Method:
* Rinse red lentils, put in put and add enough liquid (half water, half stock) to cover them. Simmer gently until all liquid is absorbed and lentils are quite soft and fluffy. Set aside when cooked to cool.
* Heat enough peanut oil to cover the base of your large wok (or BFO pan). Add the onion and fry, adding the ground spices, until translucent.
* Add the curry leaves, garlic, ginger and curry paste and fry on low heat with onion for 10 minutes. If mix becomes is too dry, add just enough stock to keep it moist and keep frying.
* Add 1/4 cup coconut milk, 1/2 cup stock and the cooked lentils and fry until all ingredients are well combined. Add the tin of tomato and continue frying.
* Add a cup of stock and the chopped capsicum and beans to the wok and continue to stir fry until half cooked.
* Increase heat, add remaining coconut milk and stock, add fresh tomato and palm sugar (to taste) and stir to boil.
* Reduce heat to a simmer, drop in fish pieces and stir whilst maintaining a gentle simmer until fish begins to fall apart. Remove from heat (a dash of lemon juice would probably be nice here but I didn't have any).
* Serve on steamed rice, garnish with remaining sliced tomato. Enjoy!
My cupboards/fridge/freezer are currently full of exotic ingredients like belt beans and red rice thanks to hitting the Continental, Indian and Asian grocers recently: heavenly! I'm a big proponent of Slow Food, but don't often get the chance to shop for groceries away from the supermarket and local (very good) green-grocer and butcher. I really must make more of an effort, because this sort of food is just too good.