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