John Torode's Friday Fish Curry
Forget the traditional Tandoori or the time-honoured Tikka Masala, John Torode is here to show us why we should forego our Indian takeaway and look to Indonesia as he cooks up a delicious Fish Curry.
John Torode's Indonesian fish curry
Ingredients
50ml vegetable oil
1-3 tbsp Thai red curry paste, depending on how hot you like it!
1 tsp paprika
2 x 400ml tins coconut milk, left in the fridge overnight
200ml water
10 fresh kaffir lime leaves
10 fresh curry leaves
1kg skinned white fish, such as cod, pollock and haddock, cut into 5cm chunks
12 large prawns
A few scallops, optional
1 ½ tsp salt
A handful of cherry tomatoes, quartered
2 ½ tbsp lime juice
To serve
150g beansprouts
A handful of mint leaves
Method
1. Heat the oil in a wok, add the red curry paste and paprika, stir and cook for a couple of minutes over a high heat
2. Add 100ml of the coconut milk, stir and cook on a lower heat for 5 minutes
3. Add the remaining coconut milk, the water, lime leaves and curry leaves and bring to the boil. Reduce the heat and simmer for 10 minutes until thickened and creamy, then remove from the heat.
4. Bring the wok with the sauce to the boil, drop in the fish and prawns along with the salt and tomatoes. When it comes to a simmer take it off the heat, give it a good stir and add the lime juice.
5. Put the beansprouts and mint leaves into the base of individual bowls and pour over the curry. The beansprouts will cook and all the flavour in the mint will be released.
Tip: Great the next day; heat it up and toss it through some noodles.