Ocean Made Chef - June 2019 - Ocean Made Seafood

Name: Ocean Made Chef - June 2019 - Ocean Made Seafood
Ingredients: 5L coconut cream – use a coconut cream with zero additives and let settle. When using DO NOT shake the cream, take the top third off to caramelise, save the second two thirds for later.; 4 tbsp yellow mustard seeds; 4 large onion, finely chopped; 10 garlic cloves, crushed; 1 large knob fresh ginger; 1 turmeric fresh; 30 kaffir lime leaves; 60 fresh curry leaves; 6 tsp Aleppo chilli powder; 2 tsp cayenne chilli powder; 6 tsp ground coriander; 6 tsp ground cumin; 6 tsp turmeric; 6 kg tomatoes; 400 ml tamarind water; 2 green chillies, each sliced lengthways into 6 pieces, with seeds; Palm sugar & fish sauce to season; 250ml Olive oil; 200gm fresh or tinned chickpeas; Merguez spiced seasoning (see recipe); 10gm flake salt

oceanmade.com.au

Explore the warmth of Ocean Made Chef's Yellow Fragrant Fish Curry, a fragrant dish perfect for cooler months. Serves 4 | Ingredients: coconut cream, mustard seeds, onions, garlic, ginger, turmeric,...

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Ingredients

5L coconut cream – use a coconut cream with zero additives and let settle. When using DO NOT shake the cream, take the top third off to caramelise, save the second two thirds for later.
4 tbsp yellow mustard seeds
4 large onion, finely chopped
10 garlic cloves, crushed
1 large knob fresh ginger
1 turmeric fresh
30 kaffir lime leaves
60 fresh curry leaves
6 tsp Aleppo chilli powder
2 tsp cayenne chilli powder
6 tsp ground coriander
6 tsp ground cumin
6 tsp turmeric
6 kg tomatoes
400 ml tamarind water
2 green chillies, each sliced lengthways into 6 pieces, with seeds
Palm sugar & fish sauce to season
250ml Olive oil
200gm fresh or tinned chickpeas
Merguez spiced seasoning (see recipe)
10gm flake salt