People tend to shy away from making curries from scratch because the depth of flavour in them can seem complex to achieve; but in actual fact, they are one of the simplest dishes to make and the flavour of a homemade paste is second-to-none.
Lynton from My Market Kitchen shows us in this episode how easy a green curry paste is to make using our Spice People’s Turmeric and Cumin for this flavour-packed Green Fish Curry. No curry is complete without the rich aroma and flavour of spices and as Lynton says “Spices are an essential part of curry pastes”. The Turmeric in this blend layers beautifully with the warmth of the ginger and the Cumin, as always, ties everything together adding a very subtle earthy smokiness.
With just a food processor and a pan, this dish is made in moments. So next time you reach for the takeaway menu why not give a homemade green curry a go yourself? We guarantee the flavour will have your friends green with envy.
Use our easy-to-follow recipe and watch along with Lynton to whip this up yourself at home.
Spices used in this recipe
Cumin Seeds Ground
Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.$3.45
Turmeric Powder (Alleppey)
Turmeric alleppey has the highest level of naturally occurring curcumin. It has a light, warm, mildly bitter peppery flavor, and an earthy musky aroma. Its deep mustard yellow-ochre color imparts a strong dark yellow hue to any dish. It is preferred for its health benefits due to its higher levels of curcumin.$6.95
Place shallots, lemongrass, garlic, ginger, chilli, turmeric, cumin, and coriander in a processor. Process until finely chopped. With motor running, gradually add oil in a slow, steady stream until a smooth paste forms.
Preheat a non stick pan over low heat and add the curry paste before cooking slowly for 7-10 minutes until the raw spices have been cooked out and the paste is aromatic.
Add the coconut milk to the paste and allow to gently simmer for 15-20 minutes for all the flavours to combine, top up with water if it reduces too much. Add the cubed fish to the curry and cook for 5-7 minutes of until the fish is just cooked through. Adjust the seasoning with fish sauce and lime juice before serving.