Monday, October 15, 2012

Prawn & Fish Curry - British Style

Since I bought Jamie's Magazine with curry as its main topic,  conversation about cooking curry with various style never stop inside my household. My son popped question again and again, when  and what curry I will try. My hand bit tight lately with working affair. 

Until today. 
Usually we had our lunch out on weekend, but I just feel like cooking so I decided to do one of the recipe and scrambling around my fridge and pantry to assemble ingredients.

'Found' prawns and fish fillet inside freezer. But  I had no fenugreek nor mustard seed, two main spices needed on this curry recipe. Another downside, my curry plants on my garden were drying out, left no curry leaves at all. 

I came to the point of no return -yup, bit of dramatized-, this curry mission had to go on -since I got my saffron-infused basmati rice cooked on my rice cooker-. So scrambled around on Mr.Bing try to find some answer whether is possible to change one spices with another or not, then decided to tweak a bit -sorry Jamie- due to my limited spices on my pantry.

The result? 
GREAT ! One of the best lunch we ever had :-)

So here, my version of Jamie's Keralan Fish Curry.
Serving 4.

My Ingredients:
* good lug of vegetable oil
* 1 green chili, deseeded, finely sliced
* 1 tsp cumin ground (replacing 1 tsp fenugreek seed on original recipe)
* thumb-size fresh ginger, grated
*! 2 onions, finely chopped (original recipe: 3 onion)
* 16 medium-size prawns, head-off, tail intact
* handful of cherry tomato
* 1/2 tsp curry powder (replacing handful of fresh or dried curry leaves on original recipe)
* 1 tbs turmeric powder
* 400ml light coconut milk
* 200ml water
* 250 grams  fish fillet (original recipe: monkfish. Mine: halibut)
* 100g spinach
* handful of coriander leaves
* lime wedges to serve

I skipped:
- Mustard seed,
- Chili powder (having 5 years old is quite challenging sometimes)

How to:
* Heat oil on pan, add cumin, ginger&green chili, stir for about 30seconds.
* Add onion, stir about 5-10 until translucent, make sure you do not burn it.
* Add prawn, mix with onion, stir until prawn cooked, add tomato and turmeric powder, stir evenly.
* Time to put in coconut milk and water, stir well, simmer for about 10 minutes.
* Add fish, simmer again for about 5 minutes, then turn the heat off.
* Last, add spinach and coriander leaves just before serving it.
* Served with lime wedges.

It taste rather light, compare to usual Indian curry, we ate accompany with saffron-infused Basmati rice, and it was gone in half an hour.

Definitely  cooks it  again :-)

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