Southern Seafood Curry Soup

Stuff

Curry Paste

  • 1 tbspn shrimp paste, baked in tin foil @ 200° for 10 minutes
  • 1 tspn coriander seeds
  • 1 tspn cumin seeds
  • 2 sticks of lemon grass, fine chopped
  • 4 dried chillies
  • 5-6 cloves garlic, fine diced
  • 3 shallots, fine diced
  • 2 cm length of fresh turmeric, fine diced
  • 1/2 tspn salt
  • 50 ml vege oil
  • 1 cake Palm sugar – crushed or grated
  • 1 stick lemon grass, bruised
  • 300-400 fresh fish fillet
  • 500 ml coconut cream
  • 500 ml fish stock
  • 1/2 tspn fish sauce
  • 5-6 kaffir lime leaves, fine diced
  • 50 ml lime juice

Method

  • Combine all the curry paste stuff in a mortar & pestle – make a smooth paste
  • Heat oil in pan – fry the curry paste until fragrant (approx 5 minutes)
  • Add the palm sugar and lemongrass stick – stir until sugar dissolves
  • Add the coconut cream & fish stock – bring to boil
  • Add the fish sauce & kaffir lime leaves
  • Add the fish – gently poach (approx 5 minutes)
  • Add the lime juice – stir gently to combine

Quantities

  • 4 entrée – 2 main

Variations

  • Any other seafood – tua tua, mussels, scollops, prawns, etc.
  • Combination seafood – just ensure you put into poach consistant with different cooking times

Stolen from Peter Gawron – Saffron, Arrowtown

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