Jennifer Ward-Lealand's Aromatic Fish Curry
Reading that Jennifer doesn’t spend much time cooking anymore, I immediately wanted to lure her back into the kitchen with a recipe that is quick to make, light, and packed with herby freshness.
Serves: 4
INGREDIENTS
2 stalks lemongrass
3 makrut lime leaves
400ml tin light coconut milk
200ml fish stock
2 cloves garlic, crushed
2 red chillies, thinly sliced
2 tablespoons fish sauce
2 star anise
1 thumb-sized piece fresh ginger, peeled
1 teaspoon ground turmeric
1 tablespoon palm or brown sugar
400 grams mixed baby potatoes
4 x 180-gram firm white fish fillets
2 handfuls round green beans, ends trimmed
½ cup Thai basil leaves
TO SERVE
soba noodles or rice
½ cup coriander leaves
flatbreads
METHOD
Bash the lemongrass stalks with a rolling pin and tear the makrut lime leaves from the stems.
Put the coconut milk and fish stock in a large deep pan and add the lemongrass, lime leaves, garlic, chilli, fish sauce, star anise, ginger, turmeric and sugar. Bring to the boil, add the potatoes and simmer for 10 minutes.
Add the fish fillets and simmer for a further 5 minutes. Add the beans and Thai basil leaves and cook for a final 5 minutes until the fish is cooked through.
Serve the fish on soba noodles or rice with plenty of the aromatic broth. Garnish with coriander and serve with flatbreads, if desired.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.