Lucky Recipes

Non-Mexican

Spicy Fish, Feijoa & Banana Curry


  • Cooking Time: 30 minutes
  • Difficulty: You gotta concentrate...
  • Serves: 4 - 6
Spicy Fish, Feijoa & Banana Curry

Ingredients

• 700G firm white fish (we use tarakihi)

MARINADE FOR FISH

• 2 cups coriander

• Zest of 2 limes

• 1 TSPN Lucky Taco Chilli Salt

• 1 TSPN cracked black pepper

• 1 TBSPN Lucky Taco Jalapeño Hot Sauce

• 1/2 cup canola oil

BLITZ ALL THESE INGREDIENTS TOGETHER IN FOOD PROCESSOR & SET MARINADE ASIDE

• 1 large red onion

• 6 garlic cloves

• 50g ginger

• 1 TSPN Lucky Taco Habanero - add more at the end if you like it HOT HOT HOT!

• 4 TBSPNS canola oil

• 2 TSPNS cumin seeds

• 2 TBSPNS hot curry powder

• 1 TSPN fennel seeds

• 1 TSPN chilli flakes

• 1 TSPN garam masala

• 1 TSPN turmeric

• 1 TSPN caster sugar

• 1 TSPN worcestershire sauce

• 1 TBSPN fresh lime juice

• 1 x stick cinnamon

• 400g can chopped tomatoes

• 1 cup fish stock

• 1 cup feijoas - scooped out

• 2 cups banana - sliced

• 500ml coconut milk

• Salt to season & taste at the end

Method

• Chop fish into approx 2/3cm cubes.

• Pour over the fish marinade & set aside.

• Roughly chop red onion. Place in food processor & blitz. Add a bit of water until it resembles a slack paste. THIS IS THE KEY TO ANY GOOD CURRY BASE!

• Remove the onion from food processor and set aside.

• Place garlic, ginger & Lucky Taco Habanero Hot Sauce into the food processor. Blitz until this also forms a slack paste.

• Heat oil in a pan and set over medium heat.

• Put the cumin seeds, fennel seeds, chilli flakes & cinnamon stick into the pan.

• Stir occasionally and let it all mingle and pop together. You will smell the fragrance. Careful to not let let the seeds burn. 30 seconds to a minute is long enough.

• Now add the red onion mixture. It will splutter furiously! This is bueno! you're doing it right. Keep stirring until the water evaporates.

• Add the garlic, ginger hot sauce combo. Stir and let all the flavours groove. It will smell FULL ON!

• Chuck in the garam masala, curry powder, turmeric & sugar. Stir together.

• Then tip in the tomatoes, coconut milk, fish stock, worcestershire sauce & lime juice.

• Cook on medium to high heat for about 10 minutes without a lid until mixture starts to thicken.

• Now add banana & feijoa. Stir through.

• Finally, add the fish. Cover the pan with lid and cook for 5 - 10 minutes.

• TASTE TASTE TASTE!

• You now need to season with salt. We use Maldon flaky salt and add about 3 generous pinches.

• Now's the time to add more hot sauce if you like extra kick. And don't forget to remove the cinnamon stick before serving!

• Serve with fluffy white rice & poppadoms!

• YUM!

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