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Meals from the market - Aromatic Fish Curry

For this dish we asked Paul and Jane Menneer from The Cambridge Picklery to cook us up something that would work well on a cold winters night, but also not be too out of place any time of the year. 

Aromatic Fish Curry

2 stalks of lemongrass
2-3 kaffir lime leaves
1 tin of coconut milk
200ml stock (ideally fish, otherwise vegetable)
2 cloves of crushed garlic
1-2 red chillies, sliced
2 tbsp fish sauce
2 whole star anise
1 piece of ginger (1cm cube), peeled
1 tbsp turmeric
1 tbsp brown sugar 
 1-2 potatoes (cut into chunks)
500-600g of firm fish, cut into large chucks
Green vegetables to suit
Coriander, to garnish

Bash lemongrass with a rolling pin, then put everything except the fish, potato, green veg and coriander into a deep pan. Bring to a boil, add the potatoes, and then simmer until the potato is just about cooked, then add the fish and the green vegetables.

Serve with noodles or ride, and with lots of the broth. Any left-over broth can be used as a soup – just add more vegetables. 

Jane talked us through the idea behind the dish; “The inspiration is simple; it was from what we could source from the Farmer’s Market yesterday. Everything is there and it’s always a pleasure to be able to pick up all those ingredients from the producers and creators and then put it all together.”  

With so much on offer, you still need an eye for what you choose for which dish. “The fish is quite important for this curry because if you get a fish which is very light it’ll just fall apart, and really you want those big chunks to be sitting there on the noodles.

“We chose the Raglan Fish lemonfish for the curry, but we’ve also done it before with their monkfish, as it’s something that’s a little bit different and you don’t see it often elsewhere.” 

“It’s a fish that is really suited to a fish curry, “ agreed Paul. “It’s more of a solid fish so it holds up well as it’s slowly cooked. It really absorbs some of that flavour from the broth during the cooking process, so it’s almost like a poaching of the fish.”


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