![]() Dissolve the grated creamed coconut in the boiling water (alternatively use a 400ml can of coconut milk as in the original recipe).Ĥ. Add to the onion mixture and stir so they are well coated.ģ. Peel the sweet potato just as it is about to be used (so it does not blacken). Stir in the ground coriander and turmeric and cook, stirring, over a low heat for a further minute.Ģ. Add the garlic, ginger and chopped chilli. Heat the oil in a large pan and gently cook the onion until soft. Vegetarian variation: in place of the fish, add a tin of chick peas or red kidney beans and chunks of green banana 5-10 minutes before serving.Ģ.5cm/1inch piece of root ginger, peeled & gratedĤ00g/14oz can of plum tomatoes, liquidised or choppedġ yellow pepper, diced (optional – omit if adding okra or another vegetable)Ĥ50g/1lb white fish, skinned & cut into large chunksġ10g/4ozs small prawns (optional – reduce white fish amount slightly if using)įresh coriander leaves, chopped – to serveįinely chopped, de-seeded red chilli – to serve (optional – for heat lovers)ġ. This dish would be delicious with chicken substituted in place of the fish. The original recipe had 75g chopped macadamia nuts scattered over as it was served, but I did not feel this was really necessary – and anyway there were none in my cupboard. I also added a few diced okra and their sticky juices helped to thicken the stew a little, but they are not really necessary and certainly should not be cooked for too long if used. I added a few prawns in place of some of the white fish to add variety. It is important to avoid having to reduce the liquid as the fish can easily be overcooked. The next time I used just ¼pt, reasoning that I could always add a little more water if it was too dry. In place of the can of coconut milk I used 50g of creamed coconut (grated from a block) with a little water: the first time I made it I used ½pint of water but this made the sauce too watery. ![]() The original lists a tin of chopped tomatoes with chilli and peppers: I used a plain tinned tomatoes and added a red and green pepper, chopped and a small chilli (a larger chilli can be added for hotter dish). The original recipe called South Pacific Fish came from the ASDA supermarket free instore magazine, January 2009 issue. Although it originally appeared in a Winter, January, issued magazine it would be just as good served in the summer months. It is easy to make and full of colour and flavour. ![]() This Far Eastern inspired, slightly spiced fish stew gives a nod to the Pacific islands with its coconut-creaminess. ![]()
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