Yellow Curry of Shark
This recipe has been designed to incorporate local ingredients, produce and support suppliers (Zest Yellow Curry) of the Northern Rivers region during the time of #Covid19. It will remain as...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zestbyronbay.com.au.
Cooking tools:
- Saucepan
- Grater
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Kitchen scale
- Measuring cup
- Can opener
- Peeler
- Plate
- Serving platter
Ingredients
- 1 tablespoon Brookfarm macadamia oil
- 2 cloves garlic, peeled, finely chopped
- 1 x 2cm piece ginger, peeled, grated
- 1 stalk lemongrass, trimmed, bruised
- 6 curry leaves
- 400 grams shark or other firm white flesh fish
- 175g Zest Yellow Curry
- 200 ml / ½ can coconut milk or cream (save other half for the rice)
- 1 x 1 cm piece turmeric, peeled, grated
- Watercress
- Native greens – Beach Banana (aka Pig Face aka Karkalla)
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