Radio New Zealand - Te Reo Irirangi o Aotearoa

Green Seafood Curry

Chef: Niki Bezzant (editor, Healthy Food Guide) as heard on Nine To Noon Tuesday 24 November 2009

Tags: seafood, curry

Of course you can use bought curry paste in this curry. But flavour-wise, making your own paste will really lift your curry out of the ordinary. This paste is easily assembled from ingredients that are not too tricky to find. For a vegetarian paste, leave out the fish sauce and replace with salt or soy sauce.

(Serves 4–6)

Ingredients

Curry paste

• ½ onion, peeled and roughly chopped
• 1 clove garlic, peeled
• 1 red or green chilli (or ½ if you like less heat)
• 2 kaffir lime leaves or zest of 1 lime
• 1 stalk lemongrass, sliced
• 2cm piece fresh ginger, peeled
• 2 tablespoons roughly chopped fresh coriander leaves
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 2 teaspoons water

Method

Combine all the ingredients for the curry paste in a blender or processor and blend to a smooth paste. If necessary, add a little more water for consistency.

This paste can be made an hour or two ahead, but it will lose its lovely fresh flavour if left much longer.

Ingredients

Curry

• 1 head broccoli
• 2 courgettes
• 1 tablespoon rice bran oil
• curry paste
• 1 cup lite coconut cream
• about 200g white fish fillets
• 12 scallops
• ½ cup frozen peas
• 2-4 teaspoons fish sauce
• 1 teaspoon sugar
• 1-2 fresh chillies (optional)
• chopped fresh coriander leaves and sliced kaffir lime leaves to serve

Method

Slice the broccoli and courgettes. Heat the oil in a large saucepan or wok. Add the courgettes and broccoli and stir-fry for a few minutes until the vegetables are just tender.

Add the curry paste and stir to combine. Add the coconut cream and mix. Bring to a gentle simmer.

Add the fish and cook for 2-3 minutes until it turns opaque. Add the scallops and cook for another 2-3 minutes. Thin with up to half a cup of water if necessary. Add the peas.

Taste before adding the fish sauce, sugar, and chilli if desired.

To serve

Serve with steamed jasmine rice and garnish with coriander and lime leaves.

Variation:

To make a red curry, add ½ red capsicum to the paste mixture, and replace broccoli and courgettes with red capsicums and sweeter vegetables like kumara and pumpkin. This is really good with beef or lamb.

Keith Stewart’s wine recommendation

www.truewines.co.nz

La Strada 2008 Pinot Gris 2009
or
Maven 2008 Sauvignon Blanc