Flourish - Latest Edition - Flipbook - Page 47
1. Prep ingredients
Thinly slice the onion. Crush or finely chop
the garlic. Halve the carrots lengthwise
and thinly slice on an angle. Coarsely chop
the tomato. Trim the beans. Cut the
broccoli head into small florets.
2. Prep fish and stock
Combine ½ tsp turmeric and 2 tsp oil in
a bowl and season with salt and pepper.
Cut the fish into 2cm chunks. Add the
fish to the turmeric oil and stir to coat.
Crumble 1 stock cube into a heatproof
jug, add 80ml (⅓ cup) boiling water and
stir to dissolve. Stir in the rice wine
vinegar and 1 tsp sugar.
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3. Fry curry leaves
Heat 1 tbs oil in a medium deep frypan
over medium-high heat. Add the curry
leaves on the stems and cook for 2 mins
or until the leaves are slightly
translucent. Remove from the pan with
tongs and drain on paper towel, leaving
the flavoured oil in the pan.
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4. Cook curry sauce
Return the same pan with the reserved
oil to medium-high heat. Cook the onion,
garlic, carrot and 1 tsp cumin and
coriander spice blend, stirring regularly,
for 3-4 mins until starting to soften. Add
the tomato and stock mixture and bring
to the boil. Reduce the heat to mediumlow and cook, covered, for 8-10 mins to
develop the flavour.
5. Cook fish
Gently stir the fish into the curry sauce.
Cook, covered, for 4-5 mins until the fish
is cooked through. Strip the curry leaves,
discarding the stems. Gently
stir half the curry leaves into the curry.
Taste, then season with salt and pepper.
Remove from the heat.
6. Stir-fry greens
Meanwhile, heat 2 tsp oil in a separate
medium frypan over high heat. Stir-fry
the beans, broccoli and a pinch of salt for
3-4 mins until tender. Add the remaining
curry leaves to the greens and toss to
combine. Divide the curry and greens
among bowls to serve.
