A recipe using local sustainable fish improvised at our ‘Eat-Cook-Grow’ event by community chef Olly Dawson.
Serves 4 people
Method
- Grind all the spices in a pestle and mortar (or use ready ground spices)
- Heat a good couple of lugs of sunflower oil in a wok or saucepan
- Fry onions on a medium heat till golden add spices mix, garlic, chilli, salt, lime zest and ginger
- Fry for a couple of minutes till you can really smell the spices
- Dilute the creamed coconut in 800ml boiling water
- Add the tomatoes and cook for a further 2 minutes then add ½ coconut milk mix.
- Bring to a boil and thicken to the consistency of double cream
- Add the remainder of the coconut milk mixture and bring to a simmer add the lemon grass and fish and any vegetables you want and bring to a simmer.
- When the fish is not quite cooked add ½ the coriander cook till the fish is done then and lime juice.
- Serve on rice with the rest of the coriander and some more fresh chilli if you’re brave
Ingredients
- 450 grams gurnard
- 0.5 bag cherry tomatoes
- 2 onions
- 4 cloves garlic
- 1 inch ginger
- 200 grams creamed coconut
- 1 tablespoon(s) sunflower oil
- 1 small bunch of basil
- 4 dried or fresh red chillies (chopped)
- 1 juice and zest lime
- 1 teaspoon(s) tamarind
- 1 cumin seeds
- 1 coriander seeds
- 1 tumeric
- 1 ground black pepper
- 2 salt
