Rainbow trout and eggplant curry
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Serves
4
Cooking Time
Prep time 15 mins, cook 20 mins
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500 ml (2 cups)
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coconut cream
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80 ml (1/3 cup)
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fish sauce, or to taste
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500 ml (2 cups)
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coconut milk
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8
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kaffir lime leaves, coarsely crushed
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1
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(about 1kg) whole rainbow trout
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150 gm
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pea eggplant
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12
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apple eggplant, quartered
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To serve:
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coriander sprigs, Thai basil leaves, thinly sliced long green chillies and steamed rice
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| Curry paste |
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2
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small red shallots, coarsely chopped
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2
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coriander roots, scraped and coarsely chopped
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2
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small green chillies, coarsely chopped
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1
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clove of garlic, coarsely chopped
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1
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stalk of lemongrass, coarsely chopped
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½
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long green chilli, coarsely chopped
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½ tbsp
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coarsely chopped galangal
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½ tsp
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finely chopped fresh turmeric (see note)
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½ tsp
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shrimp paste, roasted
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½ tsp
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each of white peppercorns and coriander seeds
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1
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For curry paste, process ingredients, using a blender or food processor, until finely chopped, adding a little cold water if necessary to make a paste.
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2
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Cook coconut cream in a large heavy-based saucepan or wok (large enough to hold fish) over medium-high heat until ‘cracked’ (1-2 minutes, see note). Add curry paste, cook until colour changes and paste smells cooked (2-3 minutes). Add fish sauce and coconut milk, bring to the boil, then add fish and lime leaves. Reduce heat to medium, cover and cook for 5-7 minutes. Turn fish, add eggplant, cover and cook until fish is cooked through (5-7 minutes). Scatter with herbs and chilli and serve immediately with rice passed separately.
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Note Fresh turmeric is available from Asian grocers. If unvailable, substitute ground turmeric. To roast shrimp paste, wrap in foil, place in a frying pan over medium-high heat and cook for 2-3 minutes. Coconut cream has ‘cracked’ when the oil separates and rises to the surface.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles