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Halibut with curry sauce and stuffed chilli
Fruit and vegetables
1 tsp
fenugreek
seeds
1 handful
curry leaves
4 banana
shallots
, roughly chopped
6
lemongrass
stalks, roughly chopped
100g/3½oz
galangal
, roughly chopped
100g/3½oz
ginger
, roughly chopped
10 dried Kashmiri
chillies
, soaked
50g/1¾oz
jaggery
1
aubergine
, cut into 3cm pieces
200g/7oz
okra
, trimmed
salt and
pepper
1 handful
curry leaves
200g/7oz fermented
chilli
sambal
1
cucumber
, finely chopped
2 green Thai
mangoes
, finely chopped
1 banana
shallot
, finely chopped
1
lime
, juiced
200g/7oz
okra
, sliced
5 baby
aubergines
, cut into wedges
12 long green
chillies
, mild
2 large
potatoes
10g/½oz
Thai basil
, leaves picked
10g/½oz
coriander
, roughly chopped
20g
ginger
, chopped
2-3 small green
chillies
1
shallot
, finely diced
Tins, packets and jars
400ml/14fl oz
coconut milk
100ml/3½fl oz
tamarind
water
100g/3½oz
plain flour
Cooking ingredients
1 litre/1¾ pints fish
stock
1 tsp
mustard seeds
5 garlic
cloves
, peeled
2 tsp Malay
curry powder
100ml/3½fl oz neutral
oil
70g/2½oz
salt
1 tbsp
fish sauce
pinch
salt
200g/7oz
desiccated coconut
100g/3½oz caster
sugar
100ml/3½fl oz
fish sauce
100g/3½oz
cornflour
pinch
salt
Dairy, eggs and chilled
100g/3½oz unsalted
butter
Meat, fish and poultry
4
halibut
fillets (150g/5½oz each), skin off and pin boned
300ml/10fl oz spark
ling
water
Other
1 litre/1¾ pints water
handful micro purple shiso (optional)
10 kaffir
lime leaves
, finely sliced
Back to recipe
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