Recipe: Justin from The Shack | Photography: Tracie Heasman
Serves 6, GF (without Flat Bread), DF
Yellow Curry Paste
1 onion, peeled
50g ginger, peeled
50g garlic cloves, peeled
1 tbsp turmeric root, peeled
1 cup coriander stalks
2 red chillies, seeds removed
2 star anise
½ tsp cinnamon
4 tbsp canola oil
Roughly chop the onion, garlic, ginger, turmeric and coriander stalks and put into food processor. Carefully bash the lemongrass with the back of your knife and discard the outer layers, finely slicing the remainder. Put the star anise, cinnamon, chilli, and lemongrass in a mortar and pound with a pestle into a paste. Add spice paste to the food processor along with the oil and process until smooth.
Paste will keep well in the fridge.
1 tbsp canola oil
¾ cup yellow curry paste
1 cup coconut milk
1 tbsp honey
In a medium sized saucepan heat the oil and add the curry paste, cook it out until you can smell the spices. Add the coconut milk and honey and simmer until it thickens a little. You don’t want it to split so be careful not to boil it. Adjust seasoning with salt and pepper if required.
Put aside and keep warm.
(by all means use store bought naan or flat breads)
2½ cups flour
pinch of salt
1 tbsp canola oil
2 tbsp olive oil
Mix all ingredients together in a large bowl with a spoon, add more flour if too sticky (use an electric mixer with a dough hook if you have one). Dust a clean work surface with flour and tip bread out. Mix and knead into a smooth ball. Divide into 6 even sized balls, then using a rolling pin roll into thin rounds.
When ready to serve, heat a large frying pan (or use your BBQ) to a medium to high temperature, cook the breads for 1–2 minutes each side until bubbles appear and golden colour is achieved, a little BBQ char is a good thing.
Keep warm in a low oven or cover with a tea towel on a plate.
2 tbsp canola oil
700g kingfish fillets
1 spring onion
1 cup telegraph cucumber
1 cup mung beans
1 bunch coriander leaves
4 sprigs of Vietnamese mint
6 tbsp micro greens (optional)
2 tbsp tamari roasted pumpkin seeds
3 tbsp Egyptian dukkah (store bought)
6 tbsp Raglan coconut yoghurt
3 limes halved
Slice the cucumber and spring onions as thinly as possible, add to a large mixing bowl with the mung beans, coriander, micro leaves and Vietnamese mint.
Trim and discard the brown bloodline off the kingfish and cut into 50–80 gram pieces, coat with canola oil and season with salt and pepper.
Heat a heavy based frying pan to a medium heat, add the king fish and cook for 2–3 minutes then turn over and cook a further 2–3 minutes, you want the kingfish to still be moist.
Divide the kingfish evenly between 6 plates, spoon some curry over the fish, top with a little coconut yoghurt, salad, pumpkin seeds and dukkah. Give them all a generous squeeze of lime and serve with toasted flat breads.