Golden Seafood Curry

Ingredients

Yellow curry paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 long red chillies
1 teaspoon turmeric, grated

1 teaspoon ginger
2 cloves garlic
1 brown onion
1 lemongrass stalk
1 tablespoon coriander, roughly chopped
1 teaspoon peanut oil
1 teaspoon fish sauce

Curry
320g potatoes, peeled
410ml coconut milk
½ cup fish stock
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar, grated
500g white fish fillet, chopped
1 spring onion, finely sliced

Garnish
1 teaspoon freshly chopped coriander, finely chopped
1 red chilli

Roti2 cups plain flour
3 teaspoons salt
2 tablespoons peanut oil
2/3 cup water

Preparation: 35 minutes
Cooking: 60 minutes
Serves: 2-3

1. For curry paste, dry roast ground cumin, coriander and cinnamon in a small frying pan until fragrant.

2. Place chillies, roasted spices, turmeric, ginger, garlic, onion, lemongrass, coriander, peanut oil and fish sauce into a stick blender and process until a paste forms.

3. For curry, boil potatoes until just tender. Remove from heat and place in a bowl of cold water.

4. Place 200ml of the coconut milk into a large, deep, frying pan and bring to the boil. Stir for 2-3 minutes or until it reduces by half.

5. Stir in curry paste and cook for three or four minutes.

6. Add remaining coconut milk, fish stock, fish sauce, lime juice and palm sugar and stir until sugar dissolves.

7. Add fish and cooked potatoes, stir gently and cover, cook for 2-3 minutes. Add sliced spring onions and freshly chopped coriander and cook for two minutes, or until fish is just cooked through.

8. For roti, place flour and salt into a food processor. Add oil and process until flour is crumbly.

9. Add water gradually until the dough pulls together. Turn out onto a lightly floured surface and knead until smooth.

10. Take out a small amount and roll into a ball. Roll out with a rolling pin until thin and round.

11. Heat a large frying pan over high heat and cook dough until tiny brown spots appear. Turn over and cook until bread puffs up. Repeat to make 10 roti.

12. To serve, spoon curry into a serving bowl, garnish with coriander and chillies and roti on the side.