Prep Time: 10 minutes
Cook Time: 20 minutes
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
Native greens – Beach Banana (aka Pig Face aka Karkalla)
- In a large heavy based saucepan, heat oil.
- Add cloves garlic and ginger, sauté until lightly browned.
- Add lemongrass, heat a little to release essential oil and become more fragrant.
- Add fish, sear lightly on each side.
- Add Zest Yellow Curry and coconut milk or cream. Add turmeric.
- Add curry leaves, reduce heat and simmer gently for about 20 minutes on a low heat. Set aside and keep warm.
- Serve with coconut rice, watercress and native greens.
½ red capsicum thinly sliced
175g Zest Byron Bay Caribbean Colombo
200g pumpkin cut into thin wedges
500g firm white fish in large chunks
300ml coconut cream
½ lime juiced
3 shallots sliced
1 red chilli for garnish
In a heavy based pot add capsicum and Caribbean Colombo and simmer for 5 minutes.
Add pumpkin and coconut cream and simmer slowly until the pumpkin is tender.
Add fish and cook on low heat until ready.
Add lime juice and serve with shallots, chilli and rice or your favourite accompaniments.
Prep Time: 20 minutes
Cook Time: 20 minutes
500g fresh white fish (eg Mahi Mahi)
1 tbls Zest Sri Lankan Spice Paste
2 tbls vegetable oil
1 small piece fresh turmeric
2 green chillis sliced
1 small knob ginger
250ml thick coconut cream
1 tbls tamarind paste
10 curry leaves
Toasted coconut shavings
Cut fish into small pieces. Mix Zest Sri Lankan Spice Paste with a tablespoon of oil, marinade fish in spic paste and set aside.
In a mortar and pestle gently crush the chilli, ginger, eschallot and turmeric.
In a pan, pour remaining oil, add fresh spice mix and sauté. Add coconut cream, tamarind and curry leaves. When the sauce boils, add the fish pieces. When cooked remove from heat, serve with steamed rice and garnish with fresh coriander and toasted coconut shavings.
Zest Sri Lankan Spice Paste with 2/3 tin coconut cream, add fish and set aside for 30 minutes.
Whisk 3 tbls
Lightly cook thinkly sliced sweet potato, add fish marinade, green beans. Cook through.