This first one was that this plane was approximately three sizes smaller than the ones I prefer to fly in.However that eensy problem was swiftly dwarfed when the second eensy problem reared its pimply head - it appeared that the plane was about to be piloted by a child. (Is somebody taking the piss here? Or are we about to be Punk'd?)
It's never a great way to start a day. Anyway, I had bought a magazine to take my mind off the fact that I was about to be hurtled through the air at hundreds of kilometres an hour in something the size of a cigarette, but had I known that Captain Nappy was to be our pilot - I may have opted for hard liquor.
But that's all beside the point.
In this magazine I stumbled upon a recipe which, I have since discovered, is great (if you like fish curry, if you don't - I'd stop reading now). It's got curry leaves, which I have never used before (and look like something koalas would like to eat) and they give it a fantastic biting, citrus taste. As I am never good at following recipes I also added fresh coriander, increased the spices somewhat, and threw in beans and red pepper.
But here it is:
2 tbsp ghee ( or oil, which I used)
2 tsp black mustard seeds
10 curry leaves
2 small green chillies
1 chopped red onion
1 tbsp tamarind concentrate
1 tsp turmeric
1 tsp salt
1/2 tsp cracked pepper
1/4 tsp chilli powder
400 mls coconut milk (I just used the standard tin)
750 g firm white fish, cut into chunks (Initially had 50 grms, heh, otherwise it's fish soup).
And then there's the ingredients for a cucumber-yoghurt thingy, but I've never got the cucumber-yoghurt combo, as far as I am concerned yoghurt should be served with muesli.
Heat the oil, add mustard seeds over moderate heat till they pop. Add curry leaves, chilli and onion and cook for 10 minutes or 'til golden. Add tamarind, turmeric (for some reason turmeric has always slightly terrified me), salt, pepper, chilli powder and coconut milk. Add fish and cook for 5-10 minutes, stirring gently a couple of times. Bring to boil, then reduce heat to simmer. Cook until ghee/oil separates from curry.
Serve with basmati rice and I challenge you to not to lick the bowl.
This recipe was bought to you courtesy of Air New Zealand, Captain Nappy and a slighty terrified passenger.
You're welcome.
