Panang Fish Curry

I’m pretty much laughing in the face of any authenticity here: this is purely a Panang curry by virtue of the fact that I am using a Mae Ploy Panang curry paste. Well that and the fact that I have made this with fish whereas usually it is made with beef or chicken.

But anyway it is good all the same and as one of the milder Thai curries I personally think it is a good match with white fish and there is the added advantage that this can be thrown together in a little over ten minutes.


Panang Fish Curry
serves 3

265g white skinless fish fillets, cut into chunks
120g green beans, halved
160ml coconut cream
200ml stock
2 tbsp Panang (or red curry) paste
1 tbsp (20g) palm sugar
2 tbsp fish sauce
4 kaffir lime leaves, finely shredded
small handful, basil leaves
1 red chilli, sliced (reserve a few slivers for garnish)

   

Put half of the coconut cream into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.

Add the Panang curry paste and fry for 1-2 minutes.

Once the paste is cooked add the stock and add the green beans and red chillis, cook for a couple of minutes so the beans are starting to be tender.

Add the fish and cook for a minute more before adding the rest of the coconut cream, the palm sugar, half the kaffir lime and the fish sauce.

Simmer for a minute or so until the fish is cooked through then stir in half the basil leaves.

Turn off the heat and serve garnished with shredded kaffir lime leaves, red chilli slivers, and basil leaves.

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Devil's Curry

God only knows how I came across this one: I suspect I just stumbled upon it, perhaps on Rasa Malaysia’s excellent site but really I don’t know.

As is probably fairly obvious Devil’s Curry (also known as Curry Debal) is very spicy. It seems that it descends from the from the Eurasian communities of Malacca (Malaysia) and Singapore: probably Portuguese. Certainly it has, to my mind at least, similarities with that other Portuguese Eurasian dish Vindaloo. Often made at Christmas or other special occasions it is, as I say, a fiery dish enriched with candlenuts (or Macadamia's if you can't get them) and galangal (or ginger if galangal is not available) and then sharpened with vinegar.

As with many curries, stews and casseroles the flavours develop and become richer the next day. And perhaps this was my problem, I was so looking forward to this but ultimately I was underwhelmed: the combined flavours here should lead to something complex and tantalizing to the taste buds but I was just a little disappointed (my other dining companions weren’t, apparently, so it may have just been me). I will try it again though and next time I will leave it a day and see how I find it the next. I suggest you do the same.


Devil’s Curry
Serves 2

1 ½ tbsp groundnut oil
½ tbsp mustard seeds
500g chicken thigh fillets, cut into pieces
250g potatoes, peeled and cut into pieces
100ml water
salt and palm sugar to taste
¾ tbsps tamarind concentrate dissolved in 100ml water
1 tbsp white vinegar
For the Spice Paste

10-15 dried chilies, deseeded and soaked in water for 20-30 minutes
1 large banana shallot, coarsely chopped
3 cloves garlic, coarsely chopped
1 stalk lemongrass (white part only), thinly sliced
0.5 x 1.5 inch piece ginger, minced
⅛ tsp ground turmeric
2 tbsp groundnut oil
1 tbsp water
4 candlenuts, chopped
½ tsp shrimp paste

In a spice grinder whizz up all the ingredients for the spice paste until smooth (you may have to do this in 2 batches). Set aside.

In a large heavy-based sauté pan heat up the oil and when it is hot, add the mustard seeds. Cook until they start to pop then add the spice paste into the oil and fry until aromatic - about 10-15 minutes.

Add the chicken and stir around to coat with the spice paste. Let it cook for about 8-10 minutes and then add the potatoes, stirring to combine.

Pour in the water to barely cover the meat and potatoes.

Stir well and then bring to a boil before reducing back down to a simmer: cover with a lid and leave for 20-30 minutes or until until the potatoes are soft and the chicken cooked through.

Adjust the seasoning with a little salt and palm sugar as necessary and then add the tamarind juice and white vinegar. Stir to mix then serve immediately with plain basmati rice and sprinkle with chopped coriander.

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Rendang Daging (Beef Rendang)

Rendang is a dish that originated in Indonesia but is also very popular in Singapore and particularly Malaysia. Generally made from beef (rendang daging) but also occasionally chicken, mutton or duck, the meat is slowly cooked in coconut milk and spices, including lemongrass, galangal, chillies and ginger, for several hours until almost all the liquid is gone allowing the meat to absorb the spicy condiments. Sometimes kerisik (toasted coconut paste) is added towards the end of cooking.

Rendang isn’t something that can be whipped together after work as it really does need long & slow cooking. Further the kerisik does take some extra effort: a good 10 minutes of pounding with a pestle in a mortar can kind of take it out of you. The kerisik I should point out isn’t compulsory but definitely worth giving a go for the added depth of flavour it gives.

The ultimate reward to all this patient effort is a rich, aromatic and tender coconut beef stew which is very flavourful. And if you can bear to leave it to eat the next day so much the better.

Rendang Daging
Serves 2

500g stewing steak cut into ¾ inch cubes
400ml coconut milk
600ml water
1cm piece dried galangal
2 kaffir lime leaves
½ tsp salt
½ stalk lemongrass, cut across in half
½ tsp tamarind paste
1 tsp palm sugar

1 dried chile de árbol

2 tbsp kerisik (optional) *
Spice Paste
3 large garlic cloves, chopped
3 large red chillies, deseeded and chopped
½ stalk lemongrass, white part only, chopped
3 shallots or 1 onion finely chopped
½ tbsp chopped fresh ginger
½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
½ star anise
2 cloves
½  tsp ground cinnamon

* to make the kerisik

Heat a frying pan and once hot add 40g grated coconut.

Over a medium heat stir and toss frequently until golden brown.

Remove from the pan and grind using a pestle and mortar until it becomes an oily paste - this takes about 10 minutes.

To make the spice paste, dry fry the dry spices for a couple of minutes over a medium heat.  Grind to a powder and set aside. Blend the rest of the ingredients until smooth and then add the spices and combine.

Put 1 tbsp of oil in a large saucepan, heat over a medium flame and when hot  fry the paste for a couple of minutes until fragrant.  Stir in the beef and sauté for a few minutes more then add the coconut milk, water, galangal, limes leaves, salt, lemongrass, sugar and tamarind paste. 

Bring to boil on a medium heat. Add the Chile de árbol then stir once then leave to simmer gently for 2-3 hours, stirring occasionally. Taste and add more salt if necessary.

When the liquid has mainly evaporated and the mixture is thick, continue cooking slowly stirring constantly and add the kerisik. By now the meat will be getting very brown and tender. Continue stirring for about 20 more minutes.

Remove the galangal, lemongrass and leaves and serve with steamed rice.

Note: I actually leave a little more liquid in my rendang than is strictly authentic but I prefer it that way.

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