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Zest Yellow Curry: Fish recipe

Fish Yellow Curry Recipe - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

175g Zest Yellow Curry
400ml coconut cream
8 green prawns, shelled & deveined
500g firm white fish
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
200g snowpeas
100g baby corn
½ cup water
1 lime
rice noodles
fried shallots
handful coriander leaves

Method

In a heavy based pot, add Yellow Curry and coconut cream and heat until just bubbling around the edges.

Add prawns, fish, fish sauce and sugar. Simmer gently until prawns are nearly cooked, then add the snow peas and corn, and extra water if required.

Cook for an additional 3 minutes, then serve.

Served with rice noodles that are prepared as per instructions on the pack. Top with fried shallot, coriander and a good squeeze of lime juice.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Caribbean Colombo: Fish recipe

Caribbean Colombo Fish - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

175g Zest Caribbean Colombo
½ cup stock
½ cup coconut cream
400g firm white fish
200g beans
200g asparagus
limes

Method

Heat the Zest Caribbean Colombo, stock and coconut cream until simmering. Then add the fish and vegetables and cook until done.

Served with lime wedges & a fennel salad.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Kerala Blend: Fish Recipe

Fish Kerala - Zest Byron BayServes: 4-6
Prep Time: 5 mins
Cook Time: 15 mins

Ingredients

175g Zest Kerala Blend
300ml tin coconut milk
750g firm white fish chopped
200g peas
60g baby spinach

Method

In a heavy based pan heat the Zest Kerala Blend and the coconut until starting to bubble around the edges. Add fish and simmer gently until nearly cooked.

For the final 3 minutes, add the peas & spinach until done.

Serve with papadum and a mint/spinach chutney.

Mint & Spinach Chutney

Fish Kerala with Mint & Spinach Chutney - Zest Byron Bay

Ingredients

50g baby spinach leaves
3 tbs mint leaves
2 tbs coriander leaves
½ small red onion finely diced
1 small garlic clove
1 fresh green chilli
pinch sugar
1 tbs white wine vinegar/lemon juice

Method

Blitz with a stick blender or chop well. Once done it should have some texture and not too smooth.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Yellow Seafood Curry

Yellow Seafood Curry - Zest Byron BayServes: 4
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Ingredients

175g Zest Yellow Curry
300ml coconut cream
12 small green prawns, peeled and de-veined
200g whiting fillets
300g Spanish mackerel fillets
1 tbs palm sugar
2 tbs fish sauce
½ cup water
1 lime, juiced
Rice noodles
Green vegetables

Method

Heat a large heavy based pot and add 3 tablespoons of the thick coconut cream with the Zest Yellow Curry. Fry on high heat for 3 minutes then add remaining coconut cream and other ingredients, except lime juice. Simmer until cooked through.

Add lime juice and green vegetables and cook for further 2 minutes.

Serve on rice noodles.

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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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Caribbean Colombo Fish with Pumpkin and Capsicum Recipe

Caribbean Colombo Fish - Zest Byron BayServes: 4-6

Ingredients

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

Method

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.

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Indian Marinara Pie Recipe

Indian Marinara PieServes 4-6

Ingredients

300g firm white fish
200g salmon/ocean trout
1 tbs Zest Indian Spice Paste
4 large potatoes, peeled and diced
2 hard-boiled free-range eggs, quartered
1 leek (white part diced finely)
Handful baby spinach coarsely chopped
Handful chopped parsley
300ml pure cream
Extra virgin olive oil

Method

Heat oven to 230°C.

Cook potatoes in salted water until just tender and mash with 1 tbs Olive Oil and seasoning.

Sweat the leeks in olive oil until soft, then add the cream, the Zest Indian Spice Paste and combine well. Take off the heat and stir in the spinach, parsley, fish and eggs.

Pour this mixture into a baking dish and top with the mash.

Bake for 25-30 or until the top is lovely, golden and crisp.

Serve with some yummy buttered peas and beans.

East Meets West
Created by: Zest Byron Bay

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Moroccan Inspired Spaghetti with Meatballs Recipe

Serves 4

Ingredients

Moroccan Inspired Spaghetti with Meatballs - Zest Byron Bay400g lamb mince
3 tbs Zest Moroccan Spice Paste
1 tbs olive oil
1 onion finely crushed
2 cloves garlic minced
1 tbs chopped parsley
1 tbs tomato paste
1 tin whole plum tomatoes
plain flour for dusting meatballs
300-400g spaghetti
grated Parmesan for serving

Method

In a heavy based pan, sauté onion and garlic in oil until soft. Put one half in a bowl and keep the other half in the pan.

To this, add mince, 2 tbs Spice Paste, parsley and mix. Shape into 50g balls and refrigerate.

Into the pan with the onion/garlic mix, add tomato paste, 1 tbs Spice Paste and fry off for 1 minute. Then add tinned tomatoes and crush with your hand as they go in. Season and simmer sauce for 10 minutes.

Dust a little flour over the meatballs and then in a frying pan, seal off until brown. Once this is done, put the meatballs in the tomato sauce and simmer gently for another 10 minutes.

Cook spaghetti and serve topped with sauce and Parmesan.

East Meets West
Created by: Zest Byron Bay

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Amazing Rogan Josh Paella with Seafood Recipe

Amazing Rogan Josh Paella with Seafood - Zest Byron BayServes 8-12

Ingredients

2 tbs extra virgin olive oil
1 sml onion medium dice
200g chorizo
100g red capsicum medium dice
1½ cup preferred Paella rice
175g Zest Rogan Josh
1 tsp salt ground with …
a pinch saffron
750ml chicken or fish stock
12 prepared green prawns, tails on
12 fresh mussels, debearded
300g firm white fish chunks
½ bunch chopped parsley

Method

In a large fry pan or Paella pan (approx. 35-40cm diameter) heat oil and sauté chorizo until it starts to release it’s oil.

Add onion and capsicum, cook until soft, then add rice and stir in all the flavoured oils for 2-3 mins.

Stir in Zest Rogan Josh and saffron/salt mix then add stock, stir and bring to a slow simmer.

After 15 mins, add prawns to the rice.

After another 10 mins stud rice with fish & arrange mussels, then cover with foil until mussels open, the stock has been absorbed and the rice is nicely cooked. (Also there should be a nice crust on the bottom.)

Sprinkle with parsley and serve from the pan or transfer to a large bowl.

East Meets West
Created by: Zest Byron Bay

Rogan Josh Paella - Zest Byron Bay

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Zest Spiked Butters Recipe

Pan-fried Field Mushrooms with Nepalese Spiked Butter - Zest Byron BayServes: 10-15
Prep Time: 10 mins
Cool Time: 20-30 mins

Ingredients

100g unsalted butter softened
1 tbsp Zest Indian Spice Paste
3 kaffir lime leaves chopped very finely

Method

In a food processor, add ingredients until well combined.

Lay down a piece of plastic wrap about 30cm long. Spoon out the flavoured butter into the centre of the plastic wrap. Fold over the plastic wrap and roll until it all wraps around to look like a sausage. Take each end of the wrap and wind until the whole sausage tightens so you end up with a firm log.

Refrigerate until hard. Slices can now be chopped to the desired width and melted over anything hot.

For example, corn on the cob.

Some other combinations

Moroccan Spiked Butter

100g unsalted butter softened
1 tbsp Zest Moroccan Spice Paste
1 tbsp finely chopped coriander

Slice on top of steak or chops

Nepalese Spiked Butter

100g unsalted butter softened
1 tbsp Zest Nepalese Spice Paste
1 tbsp finely chopped parsley

Slice on top of pan fried field mushrooms

Sri Lankan Spiked Butter

100g unsalted butter softened
1 tbsp Zest Sri Lankan Spice Paste
½ tsp chili flakes

Slice on top of grilled fish

Simple Kitchen Recipes
Created by: Zest Byron Bay