Aromatic Banting Curry
In true Banting style this curry is made from fresh ingredients mixed to create delicate flavours. If you use fresh fish, it can be made a day ahead, stored in the fridge and reheated for your dinner party.
Serves 4
2T olive oil
1 onion finely chopped
2 cloves garlic chopped
knob of fresh ginger minced
2T garam masala
1t tumeric
2t ground cumin
2T freshly chopped coriander
1 red chilli finely chopped
400g coconut milk
1 cup fish or vegetable stock
500g pumpkin peeled and cut into cubes
juice of 1 lime
800g firm white fish cut into cubes ( I use fresh yellowtail fillets)
salt and pepper to taste
Heat the oil in a large saucepan. Saute the onion until golden. Add the garlic, ginger and spices and stir to infuse the flavour into the oil and onions. Add the coconut milk, stock, chilli, pumpkin and lime juice. Simmer for 20 minutes or until the pumpkin is tender. Add the fish and coriander and simmer until cooked. Season with salt and pepper. Serve with caulirice and steamed green beans.
Serves 4
2T olive oil
1 onion finely chopped
2 cloves garlic chopped
knob of fresh ginger minced
2T garam masala
1t tumeric
2t ground cumin
2T freshly chopped coriander
1 red chilli finely chopped
400g coconut milk
1 cup fish or vegetable stock
500g pumpkin peeled and cut into cubes
juice of 1 lime
800g firm white fish cut into cubes ( I use fresh yellowtail fillets)
salt and pepper to taste
Heat the oil in a large saucepan. Saute the onion until golden. Add the garlic, ginger and spices and stir to infuse the flavour into the oil and onions. Add the coconut milk, stock, chilli, pumpkin and lime juice. Simmer for 20 minutes or until the pumpkin is tender. Add the fish and coriander and simmer until cooked. Season with salt and pepper. Serve with caulirice and steamed green beans.
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