LOCAL CHEF RYAN BROKENBROW'S RECIPE
Fish Mappas Curry
A Mappas is a coconut fish curry, popular in southern India, made using king prawns, cod and salmon. Not very spicy but you can adjust the heat to your own preference. Delicious with steamed rice, fresh coriander and a warm piece of naan bread.
Ingredients
- 200g x King prawns
- 200g x Cod fillet
- 200g x Salmon Fillet
- 1 x White onion
- 1 tsp x Freshly grated ginger
- 3 x Garlic cloves
- 400g x Coconut milk
- 1 tbsp x Mild curry powder
- ½ tsp x Chilli flakes
- ½ tsp x Cumin
- 1 tsp x Curry leaves
- 300g x Cherry tomatoes
- ½ bunch x Fresh coriander
- 30g x Desiccated coconut
- 300g x Basmati or wholegrain rice
- ½ x Juiced lemon
- 600ml x Water
- 1 tbsp x Vegetable oil
- Salt & pepper to taste
- Naan Bread - to serve
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Start by cooking the rice, add the rice and 600ml of water to a pan and bring to a rapid boil then turn down to a simmer and cook for 10-13 minutes.
Heat the oil in a pan and add the spices then dice the onion and garlic and add that to the spiced and cook for 2-3 minutes on a medium heat.
Add the coconut milk and cherry tomatoes.
Remove the skin from the cod and salmon and chunky dice into large pieces and add to the mix along with the prawns and cook through for 10 minutes. Don’t over cook as the fish will start to fall apart.
Finish the curry by seasoning and adding half the juice of a lemon.
Strain the cooked rice.
Serve the curry with the cooked rice and garnish with a little desiccated coconut, coriander and serve warm naan breads on the side.
