Rice ‘N Easy Seafood Curry

IN this months Cooking Corner seafood recipe, Green Fish Curry with Aromatic Rice, we are going to partner a rich, spicy green-fish curry with creamy, aromatic rice. When preparing the curry, it is best to use large fillets of a firm textured fish to prevent the cubes of fish breaking apart during the cooking process. Because we are going to use both coconut cream and coconut milk when we make the curry, I have found the best option is to use a packet of dehydrated coconut milk (available in most supermarkets) and make it up to the various consistencies required. Instructions for the quantity of dehydrated product needed for both coconut milk and coconut cream are available on the packet.

GREEN CURRY

Ingredients

• 4 shallots, roughly chopped
• 2 fresh green chillies
• 2cm piece fresh ginger, peeled
• 2 cloves garlic, peeled
• 1 tablespoon Thai fish sauce
• large bunch fresh coriander
• handful fresh parsley
• 2-3 tablespoons water
• 1 tablespoon Bertolli olive oil
• 2-3 thick fillets fish, boned and cut into cubes
• 1 green capsicum, seeded and finely sliced
• 200mls coconut cream
• freshly ground black pepper
• Ingredients For The Rice
• 1 cup Tilba Thai Jasmine rice
• 400mls coconut milk
• 1 clove garlic, left whole
• 1 lemon grass stalk (white part only), bruised

TO MAKE THE FISH CURRY:

Put the shallots, green chillies, ginger, garlic, fish sauce, coriander and parsley into a food processor. Pour in the water and process until a smooth paste.

Heat the oil in a large frying pan and saute the cubes of fish until golden brown. Transfer the fish pieces to a plate. The fish will have an additional cooking period later in the recipe, so take care just to brown and not to overcook the fish at this stage.

Stir fry the green capsicum pieces for a couple of minutes before adding the prepared green curry paste. Continue to cook, stirring, for about three minutes. The mixture should be fairly thick.

Return the fish pieces to the pan and turn gently to coat with the curry paste. Add the coconut cream and continue to cook for a further three to four minutes, or until the fish is cooked through. Season to taste with the pepper.

TO MAKE THE AROMATIC RICE:

Put the rice into a large saucepan. Add the coconut milk, garlic and bruised lemon grass. Bring the mixture to the boil, lower the heat, cover and simmer the rice for the cooking time recommended on the packet. When the rice is tender, discard the garlic and lemon grass. Fork the rice (this will break it up) onto your serving plate, or plates.

Spoon the Green Fish Curry over the aromatic rice and serve immediately.

The seafood in this recipe was supplied by Sams Seafood, Hamilton.