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FISH AND KUMARA TAMARIND CURRY
Gado-gado -Indonesian chicken/vege
Coronation Kumara and Halloumi Salad
INGREDIENTS FOR CURRY PASTE
INGREDIENTS FOR THE DISH
Fish and Kumara Taramind Curry
Grilled Vegetable Salad with Chilli Yoghurt Dressing
Roseneath Kitchen Buckwheat & Oat Vegetarian Quiche
Zuchinni and Chilli Fritters
Avocado and Tomato Salad
Asian Pork Skewers
2 tsp coriander seeds
1 tsp cumin
2 Tbsp olive oil
1 tsp chilli flakes
1 tsp ground turmeric
1.5 Tbsp tamarind paste
1 Tbsp brown sugar
3 crushed cloves of garlic
2 tsp crushed ginger
2 brown onions, chopped
2 tsp mustard seeds
3 kumara (about 100g per person) cut into cubes
4 tomatoes cut into small cubes
300mL of fish stock (I use Simon Gault but any good quality stock will do)
200mL coconut cream
600g firm chunky white fish (snapper, bluenose, grouper are all good)
Steamed brown rice (1/2 a cup per person)
Green vegetables to serve with
Make the curry paste first by dry frying the coriander and the cumin over a low to medium heat. You’ll notice the seeds are fragrant when they are done.
In a food processor, blend 1 Tbsp of the oil with the toasted seeds, chilli flakes, turmeric, tamarind, garlic and ginger to a paste in a food processor. Set aside.
Heat the remaining oil in a large frying pan. Add the onion, mustard seeds and fry for about 8 minutes until the onion is golden brown. Tip in the curry paste and fry for a further 2 minutes.
Add the kumara, tomatoes, fish stock and coconut cream to the pan and then cook over a low heat until the kumara is cooked through and the sauce has thickened. Once it’s thickened, add in chunks of the fish and submerge in the sauce, then simmer for 2-3 minutes until the fish has just cooked.
Serve over the greens and the brown rice.
Kumara Crispy Chunks
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