Recipe: Rarotongan Yellow Fish Curry
Auckland's Ronald McDonald House holds a special place in our hearts here at Ellerslie Event Centre and we're grateful to be able to support them where possible.
This week one of our Board Directors, Brent Cooper, and our raceday ambassador, Carena West, volunteered their time and took some of our produce to help create a meal for families at Ronald McDonald House.
One of the delicious dishes Brent and Carena made was a Rarotongan Yellow Fish Curry and Brent was kind enough to share the recipe with us.
RECIPE: Rarotongan Yellow Fish Curry
Ingredients (serves 4 - 6 people)
800gm white fish roughly chopped into 5cm long strips (firm fish such as Monkfish, John Dory and Wahoo is best)
2 x 400ml tins coconut cream
100gm store-bought yellow curry paste
3 carrots, finely diced
1 bag green beans, cut in half
500ml liquid chicken stock
1 large onion, finely chopped
1 tbsp garlic, minced
1 tbsp brown sugar
1 tbsp ginger, minced or grated
1/3 cup fish sauce
1/3 cup lime juice
2 cups jasmine rice
Chopped bunch fresh coriander
Pantry items: rice bran oil, flour, salt
1.) Combine coconut cream and yellow curry paste in a blender and mix until smooth. Set aside.
2.) Heat a little oil in a large saucepan on medium heat. Cook onion, ginger and garlic for a couple of minutes until onion is soft.
3.) Add chicken stock and brown sugar and bring to the boil before adding carrots and beans. Reduce heat and leave to simmer for 15 minutes.
4.) Add coconut cream/curry paste mix and bring to the boil. Reduce heat and simmer for 10 minutes or until it starts to thicken.
5.) Put fish in a large plastic bag with flour and salt. Shake until fish is well covered. Heat oil in a frypan to a medium high heat and cook fish until brown on each side. Cover and set aside.
6.) Add fish sauce, lime juice and fish to the curry and simmer for 10 minutes.
7.) Serve garnished with chopped coriander and with jasmine rice.
Set the fish aside in a baking/serving dish after it is cooked, then pour the curry (etc.) over it, cover again with tin foil and bake on 160 Celsius for about 20 minutes. Doing this means there's less of a chance of the fish breaking apart
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