Tag Archives: coconut milk

Slow cooked Thai style venison and sweet potato stew

Slow cooked Thai style venison and sweet potato stew

Slow cooked Thai style venison and sweet potato stew

The original recipe was for beef and didn’t contain coconut milk but I think it needed it. A friend gave my son the venison, Russ cooked it under direction from me. I was busy doing school stuff with our grandson.

Slow cooked Thai style venison and sweet potato

  • 2 tablespoons oil
  • 2kg venison (we think ours was rump), cut to about 2cm dice
  • 2 large red onions, sliced
  • 3 cloves garlic, crushed
  • 1 inch ginger grated or cut fine
  • 2 tablespoons red curry paste (or to taste)
  • 2 tins whole tomatoes, chopped
  • 1 cup water
  • 2 tablespoons fish sauce
  • 750g sweet potato, cut to about 2cm dice
  • 1 400ml can coconut milk
  • Juice of half a lime
  • 1 tablespoon brown sugar
  • chopped coriander to garnish

Method

Slow cooked Thai style venison and sweet potato stew

Slow cooked Thai style venison and sweet potato stew

  1. Heat the oil and brown the venison in batches, putting it aside on a plate as you go.
  2. Add the sliced onion to the pan (you might need a bit more oil) and cook until well softened (about 10 minutes).
  3. Add the garlic and ginger and cook a couple of minutes. Stir in the curry paste and cook a minute or two more until fragrant.
  4. Add the tinned tomatoes, water and fish sauce, bring to the boil, then reduce the heat to a simmer, pop a lid on and cook for a couple of hours until tender.
  5. Add in the diced sweet potato and coconut milk and cook a further 30-45 mins until tender.
  6. Just before serving, season to taste with lime juice, brown sugar and chopped coriander and more fish sauce if you think it needs it.
  7. We ate ours over rice.
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Cerviche

Cerviche

Cerviche

Always on the lookout for new fish recipes, I decided as we love pickled fish so much, it was time to make my own fish cerviche. I’ve eaten it made by my good friend Chris Whitmore years ago, and I’ve eaten yabby cerviche, but never made my own.

I looked at a few recipes, then took what I liked from them to make my own version-some used avocado and that would be nice, but at $6 each here, it was never going to happen, some used capsicum (bell pepper) but that texture seemed wrong. My daughter-in-law put me onto Ayam coconut milk powder (as opposed to the tinned stuff we usually buy). It’s cheaper and I can make up smaller batches, control the strength (milk or cream) and can add it direct to curries where I want a coconut flavour.

Reduced Coconut Milk

Reduced Coconut Milk

Marinating Charlie

Marinating Charlie

We caught a number of fish yesterday, but decided our favourite Charlie Court Cod would be good for this. It’s a lovely sweet flavoured, delicate fish, but small and not so easy to deal with. Russ does deal with it though as we’ve yet to find a fish we reckon has better flavour or texture. Most recipes said the fish should come from the fishmonger as fresh as possible. We caught these yesterday but over the years have decided that fish rested in the fridge for 24 hours seems to be the best. Some might argue, but that’s how we like it. Charlie fillets are only small so I just cut into squares (rather than cubes as you would with a fatter fillet) and marinated for 1.5 hours. It worked really well in that time.

Cerviche

  • 1/2 cup coconut milk
  • 6 mint leaves
  • 1/2 cup lime juice
  • 200g white fish, diced into 1cm chunks
  • 1 red chilli, chopped
  • 1/2 red onion, thinly sliced length-ways (julienned)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 small bunch coriander (pick the leaves off)
  • (optional and would add if cost was better) 1 small avocado, diced
Cerviche

Cerviche

Method

  1. Put the coconut milk in a small pan over a low heat, and reduce by half. Drop in the mint leaves, cool then remove the mint leaves and discard.
  2. Place the diced fish in a non reactive (glass or ceramic) dish and pour over the lime juice. Refrigerate for between 1/2 hour (rare) to 3 hours (well done).
  3. Pour off most of the lime juice and discard, then add the coconut milk and other ingredients-check the salt and sugar is in balance then serve garnished with coriander and/or mint sprigs.

Serves 2

Luscious Limes

Luscious Limes

Shark!

Goan-style Fish Curry

Goan-style Fish Curry

But just a little one!

Fishing was slow yesterday and crabs non-existent so when the wind got up (as it seems to every day) we decided to call it quits, pull the nets in and go home. Much excitement when the last net I pulled in had a shark tangled in it. She (no claspers) was close to dead, so we decided to bring her home and eat her. I love shark (or flake as Victorians call it) but it’s hit and miss just how good they’ll be. We’ve found further north that they can get a bit “stringy” and are not at all good eating. Russ can tell the minute he starts to fillet them whether we’ll be keeping them. Lucky this one was OK because I’d already decided we should curry it!

I am a bit funny about “wet” fish dishes, preferring my fish Panko crumbed most often. I hate the thought of fish flaking to bits in a dish as it doesn’t seem at all appetising, and I would NEVER order a “fish” curry out in case they gave me some type of fish I’d normally choose not to eat (Nile Perch or Basa come to mind). And what if it wasn’t fresh?!

So a beautiful piece of just caught shark, with it’s very slight iodine flavour, firm but tender flesh, really makes me happy. And the curry Russ made from our new curry cookbook made me even happier!

I should add in the end, we came home with a mixed bag of fish-a whiting, flathead, a trevally, two herrings and the shark so it was a pleasant couple of hours. The trevally and herring are already smoked, and the remaining shark, flathead and whiting frozen. And while we were fishing, we saw the big white (albino?) sting ray that inhabits the spot where we fish. We hadn’t seen him up until then, and not for a couple of years, so it was good to see him still alive and looking well!

The day before yesterday, I felt a big lazy bite on my line and started to pull in a big lazy something. It was the biggest banjo shark we’ve ever caught here. They are quite good eating, but I just couldn’t do it to him-even a big one doesn’t have that much flesh to make it fair (in my opinion) so back he went!

Earlier this week (last Sunday), we drove to Perth so we could baby sit new grandson Harry. It was his parents first wedding anniversary and they celebrated by going to the movies in the afternoon and then out to dinner in the evening. We had a wonderful time with Harry who was such a good little 6 week old boy for us. He is gorgeous.

Monday and Tuesday night were spent with our daughter-in-law Leah, as son Blair was away in Africa for work. We had a great time with Russ cooking us dinner on the Monday, then dinner out at Tamarind Cambodian restaurant Tuesday.

The trip to Perth also allowed us to do our little bit of Christmas shopping, discuss Christmas/New year plans with Leah, arrange to get Russ’s glasses repaired, buy some new clothes and collect our mail. On the way home, we stopped in Donnybrook for more lovely avocados, tomatoes, cherries and zucchinis. The cherries are in season right now and gorgeous. I thought I might make a relish for Christmas dinner with them, but too late! They are gone!

Back here in Walpole, we decided to extend our stay another 4 days, so we are now here until the 20th, then will overnight at Pinjarra before taking the van up to New Norcia where it’ll holiday for about a month.

Here’s the recipe for the curry as Russ made it. It was very saucy (as we like it) and could easily have taken more fish, or the prawns the original recipe added in.

Goan-style Fish Curry

  • 2 tablespoons vegetable oil
  • 1 tablespoon black mustard seeds
  • 12 fresh curry leaves(we used 2 bay leaves, but would normally have curry leaves)
  • 6 shallots finely chopped (we used a small red onion)
  • 2 garlic cloves, crushed
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon chilli powder (or to taste)
  • 1 teaspoon salt
  • 1 440 ml can coconut milk
  • 400g firm fleshed white fish fillet, cut into large chunks
  • finely grated rind, and juice of a lime
  • fresh coriander to garnish
Goan-style Fish Curry

Goan-style Fish Curry

Method

  1. Heat a wok over high heat, then add the oil. Add the mustard seeds and stir for about a minute or until they pop.Stir in the curry leaves.
  2. Add the shallots and garlic and stir for about 5 minutes, or until the shallots are golden.
  3. Stir in the spices and salt and stir for a further 30 seconds.
  4. Add the coconut milk, bring to the boil then reduce the heat and stir for about 2 minutes.
  5. Reduce the heat to low, add the fish and simmer for about 5 minutes, or until the fish is cooked.
  6. Add half the lime juice, taste and decide if you want more!
  7. Sprinkle with the lime rind and serve. Sprinkle with fresh coriander leaves.

Coral Bay (continued and continued some more)

Deb, Todd and the Bump

Deb, Todd and the Bump

I haven’t blogged much of late, due to a few windy days, then the arrival of family here  to spend some time with us. Todd, Deb and the Baby Bump flew up to Coral Bay from Perth on August 17th and spent 5 nights in Bayview Lodge nearby. It was our first meeting with “the Bump” and possibly mum-and-dad-to-bes’ last holiday before baby is born. It was a really special family time.

Todd frollicking at Maud's Landing

Todd frollicking at Maud’s Landing

We spent the 5 days of their visit fishing (Todd and Russ did that) lazing on the beach or by the pool (Deb and I did that), 4WDing along the local beaches and tracks, eating, visiting the bakery (for more eating), dining out at Finns Restaurant (still MORE eating) and up at the pub for happy hour (eating was done at home afterwards). We now know the bakery make good smoothies, toasted focaccias, pies, sausage rolls, pasties, fetta and spinach pasties, croissants and chocolate croissants. As well as the bread and rolls we normally buy!

Our family left, we booked ourselves yet another week here, cast aside all thoughts of food (especially from the

Deb at Coral Bay 2

Deb at Coral Bay 2

bakery) and got ourselves out fishing two days in a row. We did pretty well on both days bringing home the usual suspects-Charlie Court Cod and Red Throat Emperor and a Spangled Emperor, so I made another blogable  fish dish last night. I’ve cooked it before and the original is posted to food.com by chef flower but I am posting it here as I made it for two people (original recipe is for 4 and uses more fish).

First up, I sent Russ all over Coral Bay (well to the two shops) looking for a jar of red curry paste. He came back empty handed and suggested I “might have to make it”.  Shock, horror, I’ve never actually made red curry paste.

As usual, I looked at about 10 recipes, all claiming to be authentic or nearly so, then decided to make my own to suit. I’m quite proud to say, we had every ingredient on hand in the caravan. The lemongrass, galangal and kaffir lime leaves were bought at a farmers market in Northern Territory, then frozen to get them across the WA/NT border. I knew I’d need them eventually!

Coral Bay Red Curry Paste

  • 15 dried chillies, cut the tops off and shake out the seeds to discard
  • boiling water
  • 4 lemongrass, white tender bits only (about 5cm)
  • 2.5cm galangal sliced fine (jarred galangal is OK, but ginger won’t do apparently)
  • 4 kaffir lime leaves, chopped fine
  • 2 tablespoons chopped garlic, I used jarred as I have issues storing chopped, fresh for more than a day or two
  • 1 teaspoon ground coriander (could have used toasted seeds here)
  • 1 teaspoon ground cumin  (could have used toasted seeds here)
  • 1 teaspoon sweet paprika (only in one recipe, but I thought it would add colour)
  • 3 coriander roots including a bit of the stems (no roots? Use the stems only)
  • 1 teaspoon white pepper (bet ours wasn’t anything related to the amazing  stuff we had in Cambodia and Vietnam)
  • 1/2 medium red onion (was supposed to be 5 shallots)
  • 1 teaspoon shrimp paste (Don’t have it? Use salt)
  • 1 teaspoon salt
Coral Bay Red Curry Paste

Coral Bay Red Curry Paste

Method

  1. Soak the chillies in the boiling water for 15 minutes, then drain.
  2. Put all ingredients into a food processor and blitz until you get a paste.

I ended up with a bit of a chunky paste with my little processor but it was still fine. You could do this in a mortar with your pestle but I didn’t have the time.

Curried White Fish With Peas and Onions
Peas and Onions Salad

  • 1 cup frozen peas, defrosted in boiling water, drained plunged into cold water, drained
  • 2 tomatoes, finely chopped into pea size
  • 1 red onion, finely sliced

Thai Red Curry Sauce

  • 1 tablespoon vegetable oil
  • 2 tablespoons red curry paste
  • 240 coconut milk
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons palm sugar,
  • juice of 1 lime
  • 2 tablespoons fresh basil leaves, ripped

Fish

  • 400g white fish fillets
  • Spray oil
Curried White Fish With Peas and Onions

Curried White Fish With Peas and Onions

Method

To make the salad: Combine pea, tomato and red onion, into a small bowl and set aside until later use.

To make the sauce:

  1. Add a medium saucepan on the stove at high heat.
  2. Once the pan is hot, add oil, then curry paste, stir to combine well, and until fragrant.
  3.  Add coconut milk and mix well to combine.
  4. Bring sauce to boil, then reduce heat.
  5. Add fish sauce and palm sugar, mix well to combine. Add the lime juice and basil, stir and remove from heat.

To make the fish:

  1. Spray a reasonable amount of oil onto a large skillet and heat.
  2. Once pan is hot carefully place fish onto the skillet and cook the fillets between 2 to 4 minutes (depending the thickness of the fish).
  3. Shake the pan to make the fish move then turn them over and cook another 2-4 minutes.
  4. Cook until done to your liking.

To serve:

  1. Divide salad mixture equally into the centre of 2 serving plates.
  2. Arrange fish on top of salad, top fish with equal amounts of curry sauce Or you could put curry into small sauce bowls and serve with the fish and salad. Garnish with fresh red chilli slices and or fresh coriander if you wish.

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