Gizzi Erskine's South Indian Fish Curry | Wild Dish
- 8 years ago
Gizzi Erskine makes her own fish curry which is packed full of aromatic flavours. She also shares with us an easy lemon rice recipe that compliments the curry perfectly.
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SOUTH INDIAN MUSSELS http://bit.ly/1NSI4N1
RECIPE
INGREDIENTS:
2 TBSP VEGETABLE OR SUNFLOWER OIL
1TBSP BROWN MUSTARD SEEDS
2 TSP CUMIN SEEDS
A HANDFUL OF FRESH CURRY LEAVES
1 TSP EACH OF GARAM MASALA, CHILLI POWDER AND TURMERIC
3 SMALL GREEN CHILLIES
A THUMB SIZED PIECE OF GINGER, GRATED
6 GARLIC CLOVES, FINELY CHOPPED
1 ONION, FINELY CHOPPED
4 VINE-RIPENED TOMATOES, ROUGHLY CHOPPED
4 KINGFISH OR SNAPPER CUTLETS
1 X 400ML TIN OF COCONUT MILK
300ML CHICKEN OR FISH STOCK
2 TBSP TAMARIND JUICE, MADE FRESH FROM REHYDRATING DRIED TAMARIND
SEA SALT AND FRESHLY GROUND BLACK PEPPER
ZEST AND JUICE OF 1 LIME
A HANDFUL OF FRESH CORIANDER, ROUGHLY CHOPPED
METHOD
HEAT THE OIL IN A LARGE WOK, ADD THE DRIED SPICES AND CURRY LEAVES AND COOK FOR A FEW MINUTES, UNTIL THE SPICES RELEASE THEIR AMAZING AROMAS.
ADD THE CHILLIES, GINGER, GARLIC AND ONION AND COOK FOR 8 MINUTES, OR UNTIL THE GARLIC ARE SOFT. ADD THE TOMATOES AND A SPLASH OF WATER AND COOK FOR A FURTHER 5 MINUTES, THEN ADD THE FISH PIECES, COCONUT MILK, STOCK AND TAMARIND JUICE AND SEASON WITH SALT AND PEPPER. COVER WITH A LID AND LEAVE TO SIMMER FOR 10 MINUTES, UNTIL THE FISH IS COOKED THROUGH AND THE CURRY HAS A SOUPY CONSISTENCY. STIR THE LIME JUICE AND ZEST AND CORIANDER AND SERVE.
LEMON RICE
PUT 240G BASMATI RICE IN A PAN WITH 1 SLICED LEMON, A PINCH OF SAFFRON, 1 TSP ONION SEEDS AND 4 CURRY LEAVES. COVER WITH 1CM OF COLD WATER, POP ON THE LID AND BRING TO THE BOIL. COOK FOR 5 MINUTES, OR UNTIL ALMOST ALL THE WATER HAS BEEN ABSORBED. REMOVE FROM THE HEAT AND LEAVE TO STEAM FOR 10 MINUTES WITH THE LID ON BEFORE SERVING.
Thanks to Typhoon for providing us with kitchenware.
Thanks to Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com) and Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE http://bit.ly/SubWildDish
SOUTH INDIAN MUSSELS http://bit.ly/1NSI4N1
RECIPE
INGREDIENTS:
2 TBSP VEGETABLE OR SUNFLOWER OIL
1TBSP BROWN MUSTARD SEEDS
2 TSP CUMIN SEEDS
A HANDFUL OF FRESH CURRY LEAVES
1 TSP EACH OF GARAM MASALA, CHILLI POWDER AND TURMERIC
3 SMALL GREEN CHILLIES
A THUMB SIZED PIECE OF GINGER, GRATED
6 GARLIC CLOVES, FINELY CHOPPED
1 ONION, FINELY CHOPPED
4 VINE-RIPENED TOMATOES, ROUGHLY CHOPPED
4 KINGFISH OR SNAPPER CUTLETS
1 X 400ML TIN OF COCONUT MILK
300ML CHICKEN OR FISH STOCK
2 TBSP TAMARIND JUICE, MADE FRESH FROM REHYDRATING DRIED TAMARIND
SEA SALT AND FRESHLY GROUND BLACK PEPPER
ZEST AND JUICE OF 1 LIME
A HANDFUL OF FRESH CORIANDER, ROUGHLY CHOPPED
METHOD
HEAT THE OIL IN A LARGE WOK, ADD THE DRIED SPICES AND CURRY LEAVES AND COOK FOR A FEW MINUTES, UNTIL THE SPICES RELEASE THEIR AMAZING AROMAS.
ADD THE CHILLIES, GINGER, GARLIC AND ONION AND COOK FOR 8 MINUTES, OR UNTIL THE GARLIC ARE SOFT. ADD THE TOMATOES AND A SPLASH OF WATER AND COOK FOR A FURTHER 5 MINUTES, THEN ADD THE FISH PIECES, COCONUT MILK, STOCK AND TAMARIND JUICE AND SEASON WITH SALT AND PEPPER. COVER WITH A LID AND LEAVE TO SIMMER FOR 10 MINUTES, UNTIL THE FISH IS COOKED THROUGH AND THE CURRY HAS A SOUPY CONSISTENCY. STIR THE LIME JUICE AND ZEST AND CORIANDER AND SERVE.
LEMON RICE
PUT 240G BASMATI RICE IN A PAN WITH 1 SLICED LEMON, A PINCH OF SAFFRON, 1 TSP ONION SEEDS AND 4 CURRY LEAVES. COVER WITH 1CM OF COLD WATER, POP ON THE LID AND BRING TO THE BOIL. COOK FOR 5 MINUTES, OR UNTIL ALMOST ALL THE WATER HAS BEEN ABSORBED. REMOVE FROM THE HEAT AND LEAVE TO STEAM FOR 10 MINUTES WITH THE LID ON BEFORE SERVING.
Thanks to Typhoon for providing us with kitchenware.
Thanks to Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com) and Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.