Fish curry
Recipe
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20 minutes
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70 minutes
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90 minutes
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4 persons
Have you ever made your own fish curry? It is very easy with your Big Green Egg and because you grill the basic ingredients on your kamado, it is packed with flavour. Grill the king prawns and fish on the cast iron plancha, so these ingredients cannot fall between the bars of the grill onto the glowing charcoal.
INGREDIENTS
Curry
- 2 onions
- 12 king prawns (easy peel, size 16/20)
- 1 redfish fillet of approx. 400 g with skin
- 1 stalk of lemongrass
- 6 cardamom pods
- 1 cm ginger root
- 3 tbsp olive oil
- 1 tbsp yellow curry paste
- 800 ml chicken stock or fish stock
- 250 ml coconut milk
- 4 kaffir lime leaves
- 1 tbsp cornflour
- 1 fennel bulb
- 1 leek
- 1 red pepper
Garnish
- 1 sprig of flat-leaf parsley
- 5 chive stalks
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 200°C using the convEGGtor Basket with two half stainless steel grids on top.
- Meanwhile, peel the onions and cut them into pieces of about 1 centimetre. Peel the king prawns and save the shells. Cut the sides of the redfish fillet nice and straight and cut the fillet into pieces. Bruise the lemongrass and cardamom pods and slice the ginger root.
METHOD
- Heat the enamelled Dutch oven on the grid. Add 2 tablespoons of the olive oil, the onion and king prawn shells and fry until the onion is translucent. Turn occasionally, closing the lid of the kamado after each action.
- Stir the curry paste into the onion mixture, fry for 1 minute, then pour in the chicken stock or fish stock and coconut milk. Add the lemongrass, cardamom pods, ginger root and kaffir lime leaves. Stir, close the lid of the kamado and wait for the liquid to boil.
- Remove the Dutch oven and grids from the Big Green Egg, place the heat shield in the convEGGtor Basket and put the grids back. Place the pan back on the grid, close the lid of the kamado and let the curry base simmer gently for about 10 minutes.
- Pour the curry base through a sieve and then put it back into the Dutch oven. Make a paste of the cornstarch and 2 tablespoons of water, stir into the curry base and put the lid on the pan and set aside. Remove the half grids and heat shield. Place a half grid back on the basket with half a cast iron plancha next to it, ribbed side up. Close the lid of the Big Green Egg and bring the temperature to 220°C.
- Pat the redfish fillet pieces dry with kitchen paper and rub them with the remaining tablespoon of olive oil. Halve the fennel bulb and leek lengthwise. Place the pepper, fennel and leek halves on the stainless steel rack. Place the redfish fillet pieces and king prawns on the plancha. Grill the redfish and king prawns for about 2 minutes per side; they don’t need to be cooked through yet. Grill the vegetables all around until lightly coloured.
- Remove the redfish, king prawns and vegetables from the kamado. Cut the vegetables into large chunks. Remove the half plancha and place the second half stainless steel grid on the basket. Place the Dutch oven with the curry base on the grid, remove the lid and add the fennel, leeks and peppers. Close the lid of the kamado and heat for about 5 minutes until the vegetables are al dente.
- Spoon the redfish and king prawns through the curry, cook for 1 minute longer and remove the pan from the Big Green Egg. Pick the leaves off the parsley sprig and finely chop these and the chives. Sprinkle the curry with the fresh herbs and place the pan on a heat-resistant surface on the table.
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