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Yellow Curry of Shark

Yellow curry of shark - Chef Sam Gowing - Zest Byron BayServes: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 tablespoon Brookfarm macadamia oil
2 cloves garlic, peeled, finely chopped
1 x 2cm piece ginger, peeled, grated
1 stalk lemongrass, trimmed, bruised
6 curry leaves
400 grams shark or other firm white flesh fish
175g Zest Yellow Curry
200 ml / ½ can coconut milk or cream (save other half for the rice)
1 x 1 cm piece turmeric, peeled, grated

To Serve

Watercress
Native greens – Beach Banana (aka Pig Face aka Karkalla)

Method

  1. In a large heavy based saucepan, heat oil.
  2. Add cloves garlic and ginger, sauté until lightly browned.
  3. Add lemongrass, heat a little to release essential oil and become more fragrant.
  4. Add fish, sear lightly on each side.
  5. Add Zest Yellow Curry and coconut milk or cream. Add turmeric.
  6. Add curry leaves, reduce heat and simmer gently for about 20 minutes on a low heat. Set aside and keep warm.
  7. Serve with coconut rice, watercress and native greens.
Created by: Sam Gowing
Gowings Food Health Wealth
Byron Bay Cooking School
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Yellow Curry with Tofu and Sweet Potato Recipe

Yellow Curry with Tofu and Sweet Potato - Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

175g Zest Yellow Curry
300ml coconut cream
100g tofu puffs
300g sweet potato peeled & sliced thinly
½ cup water
1 tbs palm sugar
2 tbs fish sauce (optional)
200g green beans
1 lime juiced

1 packet rice noodles, for serving

Method

Heat a large heavy based pot and add 3 tablespoons of the thick part of the coconut cream and the Zest Yellow Curry blend.

Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and lime juice.

Cook on a low heat until the sweet potato is tender. Add beans and lime juice and cook for a further 3 minutes.

Prepare rice noodles as per instructions on the pack, place in bowls and serve.