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Light fish curry with rice noodles
ingredients
1kg ling (or similar, such as sword fish)
8 cloves garlic
3 small red chillies, seeds removed
1 tablespoon turmeric powder
¼ teaspoon freshly ground black pepper
1 teaspoon tamarind
1 stick lemongrass, roughly chopped
2 tomatoes, peeled and deseeded
1 teaspoon brown sugar
1 teaspoon freshly grated ginger
¼ teaspoon coriander seeds
1 tablespoon fish sauce
2 tablespoons oil
½ bunch shallots, finely chopped
3 kaffir lime leaves
250ml (1 cup) water
250ml (1 cup) coconut milk
1 packet thick rice noodles
method
Slice the fish into pieces approx. 3cm x 3 cm. Put the garlic, chillies, turmeric, pepper, tamarind, lemon grass, tomatoes, brown sugar ginger, coriander seeds and fish sauce into the food processor. Process until blended into a paste. Heat the oil in a wok, add the shallots and cook for a minute. Add the freshly ground spice paste with the lime leaves and cook for a few seconds. Add the fish and toss them in the paste until they change colour. Add water and simmer for 3 minutes. Add the coconut milk and simmer for a further 3 minutes.
To cook rice noodles, bring a large saucepan of water to the boil and put in the noodles. Return to boil, cook for 2 minutes. Drain.
Serve curry on the noodles. This dish looks nice served on a base of banana leaves garnished with a knot of lemongrass.
NOTE: Tamarind paste, lemongrass, fish sauce, kaffir lime leaves and rice noodles are available from Asian food suppliers and selected supermarkets.
Serves 6.
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