Robbies Fish Curry with Fried Bread from MasterChef Australia Recipe

We tried Robbies Fish Curry, a quick and easy curry recipe full of flavours from ginger, chilli, belacan, tamarind and galangal. We thought the crispy fried bread is a perfect accompaniment.

https://youtu.be/7MxUtONWFlE

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Fish Curry with Fried Bread

Author: Traditional, but not

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Fried Bread

• 2 cups self-raising flour
• ½ cup water
• 1 tsp salt

Fish Curry

• 2 bulbs garlic, peeled
• 3 coriander stems, with roots, leaves reserved
• 4 tsp grated ginger
• 2 long red chillies
• 20 g roasted belacan
• 1 tsp tamarind puree
• 1 tbsp grated galangal
• thumb size fresh turmeric or ground turmeric
• 3 green cardamom pods
• 50 g palm sugar
• 1 tbsp oil
• 1 stick cinnamon
• 1 star anise seed
• 400 g coconut cream
• 400 g coconut milk
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 kg red snapper fillets, skin off
• vegetable oil, for frying
• Garnish: red chillies and coriander

Instructions

Fried Bread

1. For the Fried Bread, place flour, water and salt into a bowl and combine to a dough.
2. Turn out onto a lightly floured board and knead for 3 minutes. Roll out into an oval shape, 3 mm thick and cut into triangles. Cover with a clean tea towel and set aside.
3. When ready to cook, heat a large frypan over medium heat. Add enough oil to just cover the surface of the pan.
4. Add the dough triangles and fry until golden brown on both sides. Place onto paper towel to drain.

Fish Curry

1. For the Fish Curry, place garlic cloves, coriander, ginger, chillies, belacan, tamarind, galangal, turmeric, cardamom and palm sugar into a food processor and blend to a thick paste.
2. Place a large saucepan over medium high heat. Add oil and when hot, add the paste. Cook until fragrant and sticky, about 5 minutes.
3. Add cinnamon stick and star anise and cook until dry and caramelised, approximately 6 minutes. Add coconut cream and milk, fish sauce and light soy sauce.
4. Bring to a simmer and cook for approximately 6-10 minutes until aromatic. Remove the skin from the snapper and cut into 5cm pieces.
5. Add to the sauce, return to a simmer and cook until fish is just cooked through, about 8 minutes.
6. Season to taste then transfer to serving bowls. Garnish with chopped red chillies and coriander leaves.
7. Serve with the fried bread on the side.