This turmeric paste is so versatile and once it's made and in the fridge, you can create deliciousness like this turmeric fish, coconut & chickpea curry created by Chef Tom Walton
|Total Time||30 Minutes|
|Container||Low-Profile 2.0-litre Container|
IngredientsTurmeric paste - makes 1 cup
- 200g fresh turmeric, peeled, roughly sliced
- 60g fresh ginger, peeled, roughly sliced
- 1 tsp ground cinnamon
- ½ tsp fresh ground black pepper
- 3 tbsp coconut or olive oil
- 1/3 cup water
- 2 tbsp coconut or olive oil
- 1 small brown onion, finely diced
- 2 clove garlic, finely diced
- flake salt, fresh ground pepper
- 1 vine ripened tomato, diced
- 2 tbsp turmeric paste
- 400ml vegetable stock
- 300ml coconut milk
- ½ cup tinned chickpeas, drained, rinsed
- 250g Ling, hake or monkfish, or any firm white fish, cut into 3-4cm pieces
- 2 cups English spinach, roughly chopped
- ½ cup coriander, roughly chopped
- Juice 1 lime
- For the turmeric paste, combine all the ingredients into the Vitamix Ascent 600ml blending cup, screw on the base and blend on high for 1 minute to form a smooth puree.
- Pour this into a small pot and cook over a medium heat for 5-7 minutes, whisking, to reduce and thicken then pour that into a jar or container, allow to cool and store in the fridge up to 1 month.
- For the curry, place a medium saucepan over a medium/high heat and add the onion, garlic, and good pinch of salt. Cook this for 3 minutes, stirring often, then add the tomato and cook for 3 more minutes to break down. Add the turmeric paste, stir through, then add the vegetable stock and simmer for 4 minutes.
- Add the coconut milk and chickpeas and bring to the boil then add the fish and cook gently for 5 minutes before adding the spinach and allow that to wilt through the curry.
- Finish with the coriander, lime and serve with steamed rice if desired