Fish curry XL

Fish curry XL
 
Author:
Makes: 40-50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1.5 kg onions
  • 300 gr fresh ginger
  • 100 gr garlic
  • 2 kg carrots
  • 100 gr pataks red curry paste
  • 35 gr ground ginger powder
  • 35 gr ground coriander
  • 35 gr madras powder
  • 25 gr turmeric powder
  • 200 gr tomato puree
  • 2.5 kg tinned chopped tomatoes
  • 1.2 kg coconut milk
  • 4 kg white fish
  • 2 kg spinach
  • 3.5 kg rice
  • 25 limes
  • 40 gr fresh coriander
Instructions
Preparation
  1. Peel and dice onion and garlic. Peel and grate ginger. Wash, peel and dice the carrots.
  2. Cut the limes in half.
  3. Chop the fresh coriander.
  4. Remove any large stalks on the fresh spinach.
Cooking
  1. Sweat onion, ginger, carrots and garlic off in some oil without colouring until translucent.
  2. Add curry paste, ground ginger powder, ground coriander, madras powder and turmeric powder and sweat off for a minute on low heat until fragrant.
  3. Add the tomato puree and sweat off for a minute on low heat until fragrant.
  4. Add the chopped tomatoes and the coconut milk. Let the sauce simmer until the vegetables are tender.
  5. Check the seasoning and puree the sauce until smooth.
  6. Add the fish and spinach to the sauce and let them simmer in the sauce until done.
  7. Meanwhile, cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  8. Meanwhile, grill the halved limes and serve as a garnish with the sauce, vegetables and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 40 to 50 people.
Frying off the curry paste and spices will release their flavour but do not burn them.The spices are to taste.
It is possible to replace the fresh spinach by frozen.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.

!Variations
Spice up the dish by adding ground cinnamon, ground cardamom, ground cumin, ground coriander, ground turmeric and/or ground chilli powder to your liking.

 

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Fish pie XL

Fish pie XL
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3.6 kg white fish
  • 1.6 kg smoked fish
  • 4.5 kg milk
  • 25 gr thyme
  • 4 bay leaves
  • 1 kg onion
  • 100 gr garlic
  • 3 kg carrot
  • 400 gr butter
  • 400 gr flour
  • 900 gr sweetcorn
  • 3 kg green peas
  • 10 kg potatoes
  • 2 kg milk
  • 250 gr butter
  • 6 kg broccoli
  • 8 lemons
Instructions
Preparations
  1. Peel and dice the onion, garlic and carrots.
  2. Peel and dice the potatoes.
  3. To poach the fish, heat the milk with the thyme and bay leaves until almost boiling. Add the fish to the milk (in batches if needed) and poach until cooked. Remove the fish from the milk, let it cool somewhat and flake it.
  4. In a different pan, melt the butter. Add all the flour at once and stir together to make a roux. Cook on a low heat for a couple of minutes. Add some of the fish-milk to the roux and stir until smooth.
  5. Continue adding the milk until you have a smooth sauce. Return to the boil and cook for a couple of minutes to cook out the flour. Season to taste and remove the bay leaves.
  6. Stir fry onion, garlic and carrots in some oil until cooked.
  7. Cook the potatoes in salted boiling water for 15 min or until tender. Drain and mash with some milk and seasoning to taste.
Cooking
  1. Preheat the oven to 180 °C and grease an ovenproof dish. Mix with the sauce the cooked onion, garlic, carrot, the sweet and the defrosted green peas.
  2. Spread the sauce and vegetables in the dish. Spread the flaked fish on top.
  3. Cover the fish with the mashed potato. Place some knobs of butter on top of the mash and bake the fish pie in the oven for 20-30 min or until golden.
  4. Serve the fish pie with a vegetable of your choice and a slice of lemon.
Stuff to know
This recipe will make about 50 servings.
It is possible to cook the components ahead of time and only assemble the dish right before baking and serving.
If possible, use floury potatoes to make the puree.
Do not make the mash too soft, you might not need all the milk.

!Variations
Add some cooked shrimp.
Substitute some white wine for the milk.

 

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