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Fish Wing Curry with Coconut Sambal and Garlic Naan Bread
- Steps
- Ingredients
Steps
- For the curry paste, place a large saucepan over a medium to high heat. Add the sesame and grapeseed oil, garlic, ginger, galangal, lemongrass, coriander roots and stems and chillies. Sweat down for 3 minutes stirring often.
- Add the tomato paste and cook for 1 minutes whilst stirring.
- Add in the palm sugar, sweet soy, crushed tomatoes and kaffir lime leaves to the pan. Reduce the heat to a low simmer and cook for 1 hour, stirring occasionally so the paste doesn’t stick to the bottom of the saucepan.
- Transfer the mixture to a blender with the coconut milk and blend on high until smooth.
- Marinate the kingfish wings in fish sauce (A) for 15 minutes.
- For the curry sauce, heat the rice bran oil over medium heat in a large pot. Add the onions and sweat for 5 minutes until they become caramelised.
- Add curry paste and coconut milk. Stir the sauce to combine, bring to a simmer and cook for 20 minutes until slightly reduced.
- Season the curry sauce with fish sauce and lime juice.
- Baste kingfish wings lightly with curry sauce and place on hot hibachi, skin side down and cook until charred and cooked through. Season with flaked salt.
- Pour remaining curry sauce into serving bowl then place charred kingfish wings on top.
- For the coconut sambal, place the dried fish into a mortar and pestle and pound to a crumb.
- Add the lime juice and cherry tomatoes, continuing to pound into a paste.
- Add the chilli powder, coconut and salt to season. Let sit for 10 minutes then fold in the coriander.
- Transfer to serving bowl.
- For the naan bread, combine sugar, yeast and warm water together in a bowl. Let sit for 5 minutes.
- In a large stainless-steel bowl, combine flour, plain yoghurt and salt. When yeasted water starts to bubble add it to the flour mixture, make a wet dough and knead for 5 minutes. Cover with clingfilm and leave to rise for 1 hour or until doubled in size.
- Once dough has doubled in size, divide into 4 even pieces and pat out to approximately 20cm circles, using some extra flour so the dough doesn’t stick to the bench.
- Stick rolled dough on the side of tandoor oven and cook until puffed and coloured, approximately 30 – 40 seconds. Set aside somewhere warm.
- To prepare the topping for the naan bread, melt butter in small saucepan until it turns golden brown. Add garlic and cook for 30 seconds. Add curry leaves and cook for 10 seconds until crispy. Season with salt.
- Once naan bread is cooked, spoon the infused butter over the top and place on serving plate.
Notes
Tools
- Hot hibachi.
- Hot tandoor oven.
Notes
- Naan bread can be cooked in a cast iron frypan.
