Name: Malaysian fish curry (kari ikan)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 6 cloves garlic; 6cm piece ginger, peeled; 6cm piece turmeric or 2 tsp ground; 1 bunch coriander, including roots; 2 stalks lemongrass, chopped; 2 long green chillies; 6 Kaffir lime leaves, chopped; 4 eschalots, peeled; 2 Tbsp coconut oil; 2 Tbsp fish sauce; Juice of 2 limes; 400ml can coconut milk; 3 cups baby spinach leaves; 1 eggplant, peeled and cut into chunks; 2 ripe tomatoes, quartered; 600g boneless, skinless white fish; Crispy shallots, sambal (chilli sauce) and mint leaves, to serve

It might be an Australian territory, but the cuisine of the Cocos Islands is more reflective of its location, halfway between India and Malaysia. Tonight, Ed’s going to cook a local delicacy, the kari ikan, or fish curry. There’s no pre-made curry pastes here though, Ed will teach you how to create a delicious and spicy curry from scratch. It’s easier than you think. So, if like Ed you’ve always wanted to visit this tropical island paradise, settling for this dish will be a pretty good consolation.

Ingredients

6 cloves garlic

6cm piece ginger, peeled

6cm piece turmeric or 2 tsp ground

1 bunch coriander, including roots

2 stalks lemongrass, chopped

2 long green chillies

6 Kaffir lime leaves, chopped

4 eschalots, peeled

2 Tbsp coconut oil

2 Tbsp fish sauce

Juice of 2 limes

400ml can coconut milk

3 cups baby spinach leaves

1 eggplant, peeled and cut into chunks

2 ripe tomatoes, quartered

600g boneless, skinless white fish

Crispy shallots, sambal (chilli sauce) and mint leaves, to serve

Method

Put garlic, ginger, turmeric, coriander, lemongrass, chillies, lime leaves and eschalots in a food processor and pulse until very smooth. Heat coconut oil in a saucepan on medium until melted, then fry paste
for 5 minutes, until very aromatic and beginning to stick to pan base. Pour in 2 cups water; simmer for 10 minutes.

Combine fish sauce, lime juice, coconut milk and spinach in a food processor; purée until very smooth. Add half to pan with eggplant and tomatoes; simmer gently for 10 minutes. Cut fish into large pieces and add to pan with remaining sauce. Cook for 5 minutes, until fish is just tender. Garnish with mint. Serve with shallots and sambal.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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