Jungle curry
This bad boy packs a punch. You have to take care when making this that you aren’t just focused on the fact that your head has just been cleared and you have realised that your job isn’t everything you have wished, your house isn’t big enough, your boys really should have done ballet.. focus on the flavour none of the LSD style induced flashbacks. With the correct balance this can be really flavour full with one hell of a kick. Great winter heart starter.
| Jungle curry paste | |
| 5 | Green bird’s eye chillies (finely chopped) |
| 5 | Red bird’s eye chillies (finely chopped) |
| 1Tsp | Ginger (finely chopped) |
| 2 | Cloves Garlic (finely chopped) |
| 1 | Shallot (finely chopped) |
| 1Tsp | Shrimp paste |
| 1 | Lemon grass (finely chopped) |
| ½ Tsp | Coriander seeds |
| ½ Tsp | Cumin seeds |
| 1 Tsp | White pepper corns |
| 1 | Coriander root |
| 3 | Strips of Kaffer lime |
| 2 tsp | Hot basil flowers (if available) |
| Fish balls | |
| 100g | King fish |
| 1 Tsp | Salted water (a couple of pinches of salt) |
| Curry | |
| 2 | Thai eggplants, cut into 1/8ths |
| 10 | Pea eggplants |
| 1 | Finger ginger, finely chopped |
| 1 | Green Bean, Cut into 2 cm lengths |
| 2 Tab | Hot basil leaves |
| 1 Tab | Fresh Thai pepper corns |
| 1 | Baby corn, coarsely chopped |
| 1 | Red chilli for garnish |
| 1 Tab | Fish sauce |
| 1 Ltr | Chicken stock |
- For the chilli paste. In a mortar but the Coriander seed, cumin seed and white pepper corns.
- Pound until it is a fine powder
- Add garlic, and onion. Pound until combined
- Add lemon grass coriander root and Kaffer lime. Pound into paste
- Add chillies and pound until there are not many obvious large pieces of chilli and basil flowers
- Add shrimp paste and put to one side
- For the fish balls. In a mortar combine the fish until it is more like a dough. Put to one side
- For the curry. In a pot bring the stock to the boil
- At a medium heat. Mix in 2 table spoons of curry paste
- Once back to the boil add the beans, corn, pepper corns, eggplants and ginger
- Turn down the heat
- Using a hot spoon dig off small fish balls and put into the curry
- Add the fish sauce and taste. Adjust if necessary
- Add remaining ingredients and turn off heat. Serve