Sri Lanka: Fish Curry with Ginger Chilli Shallot Sauce

Transcription

1 Sri Lanka: Fish Curry with Ginger Chilli Shallot Sauce Serves: 4 Cooking Time: 20 mins Ingredients 4 pieces firm white fish fillets (180gm each), such as mulloway or snapper 4cm piece ginger, peeled, chopped 2 garlic cloves, finely chopped 2 tsp chilli 4 eschallots, finely sliced 1/2 red capsicum, sliced 10 spring onions, the top cut only 10 coriander leaves, plus extra to serve (can use curry leaves) 250 ml soy sauce 250 ml white wine 250 ml fish stock 2 tbsp toasted sesame oil 2 tbsp sweet chilli oil Add into a blender the ginger, garlic, eschallots, chilli and capsicum followed spring onions and coriander leaves. Pour the white wine, soy sauce, sesame oil, sweet chilli sauce and the fish stock into the mix. Blend together briefly until smooth. On a medium heat, place the sauce into the pan and bring it up to a simmer. Add the uncooked fish into the sauce and cover for two minutes to allow the fish to gently cook right through. Serve on a plate and add curry leaves plus spring onions to garnish.

2 Dilmah Dunkeld BOP Tea Red Snapper with Ambulthiyal Gravy Ingredients: Red Snapper Fillet - 150g Dilmah Dunkeld BOP - 3tsp Garlic Paste - 2tsp Extra Virgin Coconut Oil - 2tbsp Sliced Onion - 5g Sliced Garlic - 2 cloves Mustard Seeds -1/4 tsp Curry Leaves - 1g Pandan Leaves - 1g Diced Tomatoes - 1 no Sliced Green Chilli - 1 no Roasted Curry Power - 1 tsp Turmeric Powder - 1/4 tsp Chilli Powder - 1/2 tsp Goraka Paste - 2 tbsp Rich Fish Stocks - 1 cup First Extac of Coconut Milk - 1/2 cup Cinnamon, Cardamom, Salt and Pepper : Cut the fish in to cubs about 2cm x 5cm, rubbed with garlic paste then seasonings. Sprinkle with BOP tea and 1 tbsp coconut oil and wrapped with banana leave then keep for about 20 minutes. Then steam for five minutes till the fish in done and firm. Heat Pan with one tbsp coconut oil to moderate heat. Add order to mustard seeds, onion, garlic, curry leaves, curry power, chilli powder, turmeric powder, green chilli, tomatoes and cook until tomatoes are mashed. Add fish stocks, goraka paste, cinnamon, Cardamom, Salt, pepper and bring to boil then simmer for 20 minutes. Add coconut milk and cook further for five minutes with stirring continuously. Pass through a fine strainer, correct the seasoning. Serve unwrapped fish and Ambulthiyal gravy with steamed country rice.

3 THE DILMAH STORY: Watalappan Dilmah cinnamon tea and coconut milk dessert Serves 4 Preparation and cooking time 15 minutes + 50 minutes Ingredients: 110g palm sugar, grated 200ml coconut milk 2 x bag Dilmah cinnamon tea ¼ tsp ground nutmeg 1 cinnamon quill 2 cardamom pods, bruised 1 tsp vanilla extract 4 eggs 25g unsalted roasted cashews, halved, plus extra roughly chopped, to serve Preheat oven to 150 C. Place sugar, coconut milk, tea, spices and vanilla in a small saucepan over low heat and stir for 4 minutes or until sugar dissolves. Set aside to cool slightly. Place eggs in a bowl and whisk until pale and creamy. Add coconut milk mixture and whisk to combine. Strain mixture through a fine sieve into a jug. Divide between 4 x 185 ml-capacity moulds and place in a large roasting pan. Fill roasting pan with enough boiling water to come halfway up sides of moulds. Bake for 35 minutes, sprinkle over cashews and cook for a further 10 minutes or until just set but still wobbly. Remove from roasting pan. Set aside to cool slightly, then refrigerate for 2 hours or until chilled. Sprinkle with extra roasted cashews to serve.

4 THE DUTCH INFLUENCE STORY: Coconut and chicken curry Serves 4 Preparation and cooking time minutes Ingredients: 1 onion, grated 4cm piece ginger, grated 3 garlic cloves, crushed 4 chicken thigh fillets, plus 2 x 180g chicken breasts 1/4 cup Olivado coconut oil 1 long red chilli, finely chopped, plus extra thinly sliced chilli to serve 1 tbsp each ground turmeric and cumin 2 tsp ground coriander 2 tsp smoked paprika 3 cardamom pods 1 cinnamon quill 2 cloves 1 cup curry leaves, plus extra fried leaves, to serve 400ml coconut cream 1 cup chicken stock 2 tbsp cashews, crushed, plus extra to serve fresh Coconut flakes, sliced spring onions and coriander, to serve Combine onion, ginger and garlic in a large bowl. Add chicken thigh and breasts and turn to coat. Set aside for 20 minutes to marinate. Heat 2 tbsp coconut oil in a large saucepan over medium heat. Remove chicken from marinade and season with salt. Reserve marinade. In two batches, cook chicken, turning, for 5 minutes or until golden. Remove from pan and set aside. Add remaining 1 tbsp oil to the pan, add chilli, spices, curry leaves and reserved marinade. Cook, stirring often, for 1 minute or until fragrant. Return the chicken to pan and stir to coat. Add coconut cream and stock, and reduce heat to medium-low. Cover pan with a lid and simmer for 20 minutes, then remove lid and reduce heat to low (add a little extra stock or water if curry looks too dry).

5 Simmer, stirring occasionally, for a further 20 minutes or until chicken is tender and cooked through. Stir cashews through the curry in the final 5 minutes of cooking to warm through. Season. Remove chicken breast from curry and thickly slice. Divide curry among bowls. Top with sliced chicken, chilli, fried curry leaves, coconut flakes, spring onion, micro coriander and extra cashews.

6 Coconut oil and Chocolate covered fruit Makes 500mls Preparation time 5 Ingredients Selection of cold fresh fruit strawberries, mango, pineapple, watermelon, banana etc. 1 cup milk or dark chocolate chips 1 cup white chocolate chips 4 teaspoons coconut oil, divided measure 20 skewers An assortment of chopped nuts or coconut to garnish Bag of ice Line a rimmed baking sheet with parchment paper and set aside. Dry fruit well with paper towels to make sure chocolate adheres perfectly. Skewer the fruit and set aside. Melt chocolate chips and coconut oil in microwave safe bowl for 2 minutes on 50%. Stir until smooth. Roll the fruit into the melted coconut/chocolate, making sure the fruit is almost covered for maximum deliciousness. Place chocolate covered strawberry onto parchment lined baking sheet, then roll in your garnish of choice and place into the freezer for at least 15 minutes to set. Or simply eat straight away.