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28

CURRY

SRI LANKAN FISH CURRY

Serves 8-10

INGREDIENTS

¼ cup oil

3 large red onions, ﬁnely chopped

6 cloves garlic, ﬁnely chopped

1⁄3 cup freshly grated ginger

3 small red chillies, seeds removed and ﬁnely

chopped

2 tablespoons ground coriander

2 tablespoons black mustard seeds

3 teaspoons ground turmeric

16 fresh curry leaves

1.6kg fresh ripe tomatoes, chopped into 2cm

chunks

270ml can coconut cream

1.8kg thick ﬁrm white ﬁsh ﬁllets cut into 3cm

chunks, bones and skin removed

Juice of 1 lemon

Sea salt to taste

Lemon wedges and chopped fresh coriander to

serve

METHOD

1. Heat oil in a non-stick pan. Cook onion,

garlic, ginger and chillies over medium

heat for 5 minutes or until softened.

2. Add coriander, mustard seeds, turmeric

and curry leaves, and cook, stirring

occasionally, for a further 3 minutes

or until spices are fragrant. Transfer

to removable crockery bowl and add

tomatoes.

3. Cover with lid and set on LOW 4-5

hours, MEDIUM 3-4 hours or HIGH 2-3

hours.

4. Stir through coconut cream and ﬁsh

pieces and mix well. Cover with lid and

continue cook for a further 2 - 2½ hours

or until ﬁsh is cooked. Stir through

lemon juice and season to taste with salt.

Serve with lemon wedges and extra fresh

coriander.

BEEF MASSAMAN CURRY

Serves 8

INGREDIENTS

400ml coconut cream

¼ cup Massaman curry paste

2kg beef chuck steak or gravy beef cut into

2.5cm cubes

3 cups beef stock

¼ cup ﬁsh sauce

2 tablespoons brown sugar

1/3 cup tamarind water

6 green cardamom pods

1 cinnamon stick

800g potatoes, peeled and cut into large dice

2 onions, cut into wedges

270ml can coconut milk

Roasted peanuts, to serve

METHOD

1. Remove thick coconut cream from

can and heat in a pan over medium

high heat until melted and split. Stir

in Massaman curry paste and cook 1-2

minutes or until fragrant.

2. Stir through beef cubes and toss to coat

in paste. Transfer to removable crockery

bowl and add stock, ﬁsh sauce, sugar,

tamarind, cardomon, cinnamon, potato

and onion.

3. Cover with lid and set on LOW 6-8

hours, MEDIUM 4-6 hours or HIGH 4-5

hours or until beef is tender. Stir through

coconut milk.

4. Taste and add more ﬁsh sauce, sugar or

tamarind to balance the ﬂavours. Serve

hot topped with roasted peanuts and

serve with steamed jasmine rice.

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