Australian Gourmet Traveller - (06)June 2019 (1)

600 gmskinlessfirmwhitefish

suchasblue-eyeorgroper

2 tbspgroundturmeric

80 ml(1/3cup)limejuice

400 mlcoconutmilk

1½ tbspvegetableoil,plus

extrafordeep-frying

1 tspbrownmustardseeds

6 curryleaves

2 tspgroundcorianderseeds

2 tspgroundcumin

2 tspgroundchilli

2 tbspfishsauce

3 tbsptamarindpurée(or

totaste;seenote)

90 gmriceflour

Friedshallots,fried

curryleaves,tornThai

basilleavesandsteamed

rice,toserve

CUCUMBERSALAD

2 telegraphcucumbers,

bruisedwiththeside

ofa knifeandcoarsely

chopped

10 gm(about2cm)ginger,

cutintojulienne

2 longredchillies,thinly

sliced

2 garliccloves,finely

chopped

80 ml(1/3cup)ricewine

vinegar

1 tbspcastersugar

1 tspsesameoil

CURRYPASTE

100 gmfrozenshredded

coconut(seenote)or

80 gm(1cup)desiccated

coconut

½ redonion,coarselychopped

½ Romatomato,coarsely

chopped

40 gmginger,coarsely

chopped

8 garliccloves,

coarselychopped

2 longgreenchillies,

coarselychopped

40 gmfreshturmeric,

coarselychopped

150 gm ghee, melted

CORIANDERCHUTNEY

150 gmGreekyoghurt

15 gm(about3cm)ginger,

coarselychopped

1 smallgarlicclove,

coarselychopped

4 springonions,coarsely

chopped

1 jalapeño,coarselychopped

1 cup(firmlypacked)

coriander

½ cup(firmlypacked)mint

1 tspgroundcumin

2 tsphoney

2 tbsplimejuice

1 Forcucumbersalad,toss

cucumberwith2 tbspsaltin

a bowl.Standfor 15 minutesto

drawoutmoisture,thendrain.

Addremainingingredients,

tosstocombine,refrigerate

overnighttomarinate,then

seasontotaste.

2 Combinefish,turmeric,lime

juiceand100mlcoconutmilk

ina bowl,cover,andrefrigerate

overnighttomarinate.

3 Forcurrypaste,blend

ingredientsina blenderto

a thickpaste.

4 Heatoilin a saucepanover

mediumheat,addmustard

seedsandcurryleavesandlet

themcracklefora fewseconds.

Addcurrypasteandstir-fryuntil

fragrantandoilstartstosplit

out(4-6minutes).Addspices,

remainingcoconutmilkand

fishsauce,simmeroverlow

heat,stirringoften,untilcurry

is reduced,holdsitsshape

whenstirredandfatseparates

(20-30minutes).Seasontotaste

withtamarindand1 tspsalt.

5 Meanwhile,forcoriander

chutney,blendingredients

and1 tspsaltina blenderuntil

smooth,thenchilluntilneeded.

6 Heatoilina deepsaucepan

to180°C.Addriceflourtoa

bowl with fish and stir to coat

Fishcurrywithcucumbersalad and coriander chutney

SERVES4-6// PREPTIME1 HR// COOK1 HR(PLUSMARINATING)

“Theserecipesarebytwochefs,NabilandChiPing,whoworkhere,”saysNguyen.“Theyarebasedon

recipestheirmothersusedtocookthem.Nabil’sfishcurryhastobeoneofthebestcurriesI’veeverhad,

andChiPing’scucumbersaladaddsa reallynicefreshnessandcuts through the richness of the curry.”

Start this recipe a day ahead to marinate the cucumber and fish.

fish,creatinga thickbatter.

Deep-fryfishinsmallbatches

untilcrisp(3-5minutes;be

careful,hotoilwillspit).Drain

onpapertowels,thenaddfish

tocurry.Removecurryfrom

heatandstandfor5 minutes.

7 Topcurrywithshallots,curry

leavesandbasil,andserve

withrice,corianderchutney

and cucumber salad.

NoteTomaketamarindpurée,

mix60gmtamarindpulpwith

60mlboilingwaterandstand

untilsoftened,thenpass

througha sieve,pressing

firmly.Frozenshreddedcoconut

is availablefromIndianand

Thaigrocers.

Winesuggestion2018 Tonic

Wines Rosé.➤

90 GOURMET TRAVELLER