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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.