Monday Dinner Dines.

Tonight for dinner I made a fragrant fish curry with a side of coconut and cardamon rice using Annabel Langbein's recipe out of her 'Throughout the Seasons Cookbook'. I purchased fresh fish in the morning as well as adding fresh prawns to to meal Mmm! Super delicious and surprisingly very easy to make! I absolutely ADORE coriander and I of course had to add a 'heaped' pile to dress the meal hehe. What made this meal tropical and tasty was the coconut and cardamom flavoured rice. All it was is coconut threads, crushed cardamon pods and basmati rice and BAM! Pure heaven <3 Definitely will make this light summer meal again and AGAIN!

Recipe below babes:

Prep time: 15 mins Cook time: 30 mins Serves: 8

~ 1.5kg boneless, skinless white fish fillets, cut into 3cm chunks ~ 5 handfuls bebe spinach leaves ~ 12 large prawns (optional) ~ 1/4 cup of storebought or homemade Crispy Shallots ~ Finely shredded spring onion greens ~ 1/2 cup of coriander leaves ~ Lime wedges ~ 1 recipe of Coconut and Cardamom rice (see note), to serve Red Curry Base - If it smells good, you're doing it right!

~ 1/4 cup of neutral oil ~ 2-3 tbsp thai red curry paste, to taste ~ 1/4 cup of tomato paste ~ 2 tbsp finely grated fresh ginger ~ 2 cloves of garlic, finely chopped ~ 2 tsp ground cumin ~ 2 tbsp soft brown sugar ~ 2 tbsp fish sauce ~ 2 kaffir lime leaves, finely shredded (optional) ~ Finely grated zest of 2 limes ~ 4 cups of water ~ 1 1/2 cups of coconut cream To make Red Curry Base, heat oil in a large pot and sizzle curry paste, tomato paste, ginger, garlic and cumin for 2-3 minutes or until aromatic. Add sugar, fish sauce, kaffir lime leaves, lime zest, water and coconut cream and simmer for 15 minutes. The curry base can be prepared ahead up to this point, chilled for up to 48 hours until needed and finished just before serving. To serve, bring Red Curry Base back to a simmer. Add fish, cover and cook without stirring for 5 minutes. Gently stir in spinach and prawns, if using, and cook for another minute or until the prawns and fish are fully cooked through. Garnish with crispy shallots, spring onions, coriander <3 and lime wedges and serve immediately with a side of Coconut and Cardamom Rice. N O T E: Coconut and Cardamom Rice

Prep time: 5 mins Cook time: 15 minutes + standing Serves: 8

~ 2 cups of basmati rice ~ 1/4 cup shredded coconut ~ 1 tsp salt ~ 8 cardamom pods, bruised with the back of a knife ~ 3 cups of water

Place all ingredients in a large pot, bring to a simmer, stir and cover. Reduce heat to lowest setting and cook for 12 minutes. Remove from heat and allow to stand, without lifting the lid for 15 minutes. Fluff with a fork and serve.

-Lucy

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