When the cold winter weather comes, enjoying traditional comfort foods that warm both body and mind is truly satisfying.
We look forward to culinary columnist and executive chef Paul Watters sharing light and tasty dishes that support and energize our bodies…
Today we have a delicious seafood curry with fresh steamed greens…
Ingredients for curry sauce
4 potatoes
2 onions
1 garlic clove (crushed)
1 red pepper
1/2 bunch cilantro
1 teaspoon dried ginger
1 teaspoon dried coriander
1 teaspoon chili powder
1 teaspoon of turmeric
2 tablespoons of curry powder.
1 pint chicken stock
1 can of coconut milk
Method
First you should prepare the potatoes by washing, peeling, dicing and parboiling for 5 minutes before draining and rinsing with cold water.
While the potatoes are cooking, you can start the curry sauce. Peel and dice the onion and bell pepper and cook with the garlic for a few minutes, then add the spices on top of the heat and let it cook for a few minutes.
Next, add the chicken stock and let it simmer for 5 minutes before adding the coconut milk. Bring to a boil once more and cook for 5 minutes. When bubbling, add the potatoes and let rest for a few minutes.
Seafood mix
Most supermarkets have a seafood menu too, so ask the fishmonger to prepare a lb of mixed seafood for your curry dish.
To cook the seafood, gently bring the curry sauce to a boil. After boiling, season with salt and pepper. (Chef’s tip: add a little sweet chili sauce).
When the curry sauce is boiling and the flavors are infusing, bring another pot of water to a boil, add a little salt before adding the vegetables of your choice and cook for 3-4 minutes.
When the vegetables are cooked, add the Seafood to the curry sauce and cook gently for a few minutes. Add a little chopped cilantro and serve in a bowl with the picked cilantro as a garnish.
Drain the vegetables, place next to the curry bowl and drizzle a little sesame oil and black pepper on top.
Serve and enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have worked in the restaurant industry for 30 years. Cooking has always been my greatest passion, because when I discovered my love for food and cooking at the age of 16, I had no other career path.
“I have been incredibly fortunate to work in many high-end kitchens, including the Savoy in London and the Sydney Opera House in Australia. Over the years, it has been a pleasure to have the opportunity to gain invaluable knowledge and valuable experience by traveling the world, getting to know different cultures and meeting colorful culinary characters along the way.
Winter recipes: Tasty chicken curry with homemade naan
