Smoked Cod, Ling and Prawn Curry

By
Deecoleman
on September 5, 2011

Not such a good photo. This is another version of the original without the pumpkin but with fresh ling fillets from NZ. However you work it though this recipe is a constant winner. I feel so nurtured from it.

Method

For Stock

Peel prawns and place all of the heads and shells into a large pot of boiling water simmer for 1 hour. Skim off any foam that rises to the surface. Drain and set aside.

For Curry
Heat some peanut oil in a large deep pot, fry the onions and garlic with the curry paste for about 5 minutes. Don't overburn but it does need a good cooking through, add in more oil if its sticking the bottom of the pan. Add in 80% of th chopped coriander bunch, ensuring you use all of the stalks.

Then pour in the coconut milk and stir. Pour in all the prawn stock and let simmer for an hour. Less time if you have less time. I like to put the smoked cod pieces in here and let it create a kind of sauce.

Chop and wash the gai lan into small pieces, keep the leaves aside. Chop the ling into big chunks, when you are almost ready to serve throw in the ling and prawns and cook through.

I like to eat this with brown rice.