Curries with kūmara
Fish & Kūmara Curry
Ingredients
For the paste:
3cm knob ginger, peeled
3 cloves garlic, peeled
2 green chillies, cut in half with seeds removed
½ tsp salt
4 tomatoes
1 onion, peeled and sliced
1 tbsp butter
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp turmeric
2 red kūmara - peeled and diced
400g can coconut milk
350g tarakihi, cut into 3cm pieces
Method
Using a mortar and pestle, mash the 4 paste ingredients together to form a paste. Set the paste aside. Blend the tomatoes and onion together in the bowl of a food processor until the mixture is smooth.
Heat the butter in a large fry pan and add the tomato mixture. Fry the mixture until most of the liquid has evaporated, then add the paste and cook until it is fragrant – about 3 minutes. Add the spices, stir to combine and cook for a further 2 minutes. Add the kūmara and coconut milk. Reduce the heat and cook gently for 20 minutes, until the kūmara is almost cooked. The sauce should thicken naturally.
Add the fish to the curry sauce and cover the pan. Cook the fish until it is just beginning to flake. Serve with a squeeze of lemon and boiled rice.
Serves 4. Gluten Free. Recipe created by Brett McGregor.
Creamy Chicken & Kūmara Curry
Ingredients
1 tablespoon olive oil
500g boneless chicken thighs, cut into large chunks
500g red kūmara
1 onion, sliced
1/4 cup red curry paste
400g tin low-fat coconut milk
3/4 cup water
1 tablespoon, fish sauce
2 tablespoons, chopped basil leaves
Method
Heat the oil in a frying pan. Add the chicken and cook it over a high heat until it is golden brown.
Reduce the heat to medium, add the onion to the pan and cook it for a further 3-4 minutes.
Add the red curry paste and cook for another minute.
Add the red kūmara, coconut milk, water and fish sauce. Simmer for 20 minutes or until the kūmara is soft. Stir in the basil.
Serve with rice and green beans.
Serves 6.