When the cold winter air sets in, enjoying traditional comfort foods that provide warmth to both the body and the spirit is truly fulfilling.
We look to Culinary Columnist and Executive Chef, Paul Watters to share his light and tasty dishes that support and energize our bodies…
Today we have a Scrumptious Seafood Curry with Fresh Steamed Greens…
Ingredients for the curry sauce
4 potatoes
2 onions
1 clove of garlic(crushed)
1 red pepper
1/2 bunch of coriander
1 teaspoon of dried ginger
1 teaspoon of dried coriander
1 teaspoon of chilli powder
1 teaspoon of turmeric
2 tablespoons of curry powder.
1 pint of chicken stock
1 can of coconut milk
Method
Firstly, you’ll need to get the potatoes ready by washing, peeling, roughly dicing and parboiling for 5 minutes, before draining and rinsing under cold water.
While the potatoes are cooking you can start the curry sauce. Peel and dice the onion and red pepper and cook with the garlic for a few minutes, further adding in spices on a heat slightly above simmer and allow to cook for a few minutes.
Next, add in chicken stock and bring to a boil for 5 minutes, before adding in coconut milk. Bring to the boil once again and simmer for 5 minutes. Once bubbling, add the potatoes and allow to rest for a few minutes.
Seafood mix
Most supermarkets have a seafood counter, so ask the fishmonger to prepare a lb of mixed seafood for your curry dish.
To cook the seafood, bring your curry sauce gently to the boil. Once boiling, season with salt and pepper. (Chef’s Tip: add a little bit of sweet chilli sauce).
While the curry sauce is coming to a boil and flavours are infusing, bring another pot with a little water to a boil, add a little salt before adding in your desired greens, and cook for 3-4 minutes.
Whilst your greens are cooking, add your seafood to the curry sauce and gently cook for a few minutes. Add in a little chopped coriander and serve in a bowl with picked coriander as a garnish.
Drain off the veg, place alongside your curry bowl and drizzle over a little sesame oil and black pepper.
Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
Winter Recipes: A flavoursome Chicken Curry with a Homemade Naan
