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Yellow shark curry in a hurry


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  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Diet: Gluten Free

Ingredients

Units Scale

1 tablespoon Brookfarm macadamia oil
2 cloves garlic, peeled, finely chopped
1 x 2cm piece ginger, peeled, grated
1 stalk lemongrass, trimmed, bruised
6 curry leaves
400 grams shark or other firm white flesh fish
175 g yellow curry paste or a blend – I used Zest Yellow Curry Blend
200 ml / 1/2 can coconut milk or cream (save other half for the rice)
1 x 1 cm piece turmeric, peeled, grated

To Serve

Watercress
Native greens – Beach Banana (aka Pig Face aka Karkalla) avail here


Instructions

  1. In a large heavy based saucepan, heat oil.
  2. Add cloves garlic and ginger, sauté until lightly browned.
  3. Add lemongrass, heat a little to release essential oil and become more fragrant.
  4. Add fish, sear lightly on each side.
  5. Add yellow curry blend and coconut milk or cream. Add turmeric.
  6. Add curry leaves, reduce heat and simmer gently for about 20 minutes on a low heat. Set aside and keep warm.
  7. Serve with coconut rice, watercress and native greens.

Notes

Notes

Karkalla is a salty fleshy succulent with a light, sweet taste, similar to strawberries or fresh figs. It can be eaten raw in salad, and if blanched they work perfectly with shellfish. Karkalla are also delicious when boiled or included in stir-fry dishes.
Shop here www.pocketherbs.com.au

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Fish
  • Cuisine: Curry

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