Читать книгу Easy: 100 delicious dishes for every day - Bill Granger - Страница 19

YELLOW FISH CURRY + COCONUT RICE

Curry paste is ludicrously easy to make and tastes vastly better than the bought variety. Place the leftover paste in a sterilised jar in the fridge and use it within a week.

2 tablespoons light-flavoured oil

2 tablespoons yellow curry paste (or shop bought)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

400ml tin coconut milk

1 tablespoon fish sauce

1 tablespoon soft brown sugar

6 kaffir lime leaves

300g green beans, trimmed and cut into 3cm lengths

600g thick white fish fillets, skinned, cut into bite-sized pieces

Place a large wok or non-stick frying pan over medium–high heat. Add the oil and, when hot, add the curry paste, cumin, coriander and turmeric. Fry for 1 minute, stirring constantly. Stir in the coconut milk, fish sauce, sugar and lime leaves, then add the beans with 50ml water. Bring to a simmer and cook for 3 minutes.

Drop the fish gently into the simmering curry and cook for 3–5 minutes, or until the fish is just cooked. Season with a little more fish sauce if liked. Serve with the coconut rice. SERVES 4

COCONUT RICE

200ml coconut cream

400g white long-grain rice

Combine the coconut cream, rice and 375ml water in a medium saucepan. Cover and bring to the boil over high heat, then reduce heat to low and simmer gently for 12–14 minutes, or until the liquid has been absorbed. Set aside with the lid on for a further 10 minutes. SERVES 4

YELLOW CURRY PASTE

1 teaspoon white peppercorns

1 teaspoon coriander seeds

½ teaspoon cumin seeds

1 teaspoon sea salt

2 teaspoons turmeric

1 teaspoon curry powder

1 lemongrass stalk, white part only, chopped

1 teaspoon dried chilli flakes

1 yellow pepper, chopped

1 small red onion, chopped

5 garlic cloves, chopped

3cm piece ginger, peeled and chopped

2 tablespoons light-flavoured oil

Heat a small saucepan over medium heat. Add the peppercorns, coriander and cumin seeds and toast for 1–2 minutes, or until fragrant. Place the toasted spices and the remaining ingredients in a food processor and pulse to a paste. Store in a sterilised container in the fridge for up to a week. MAKES ABOUT 250G