Kiribath, Kalupol and Crispy Bits [Part 4]
Curry Sauce
Snapper carcass
1 large (80-120g) red onion diced
1 green chilli, sliced
1 Roma tomato, chopped
2 sprigs fresh curry leaves
6 cm pandan leaf
1 stalk of lemongrass, bruised
2 cm piece Cinnamon bark
3 cardamom pods crushed
2 cloves, whole
3 garlic cloves, sliced
3 cm piece ginger, sliced
2 tbs coconut oil
1 tsp ground cumin
2 tsp Kashmiri chilli powder
2 tsp red chilli flakes
1 tsp ground fennel
2 tsp ground coriander
200ml water
100 ml coconut milk
Juice of 1 lime
Salt and pepper to taste
1. In a large saucepan, add in coconut oil on medium heat
2. After 2 minutes, add in the onion, garlic, ginger, lemongrass, curry leaves, pandan leaves, cinnamon, cardamom, cloves, and green chilli. Fry for 2 minutes.
3. Add in the spice powders, ground spices, tomato, and chilli flakes, followed by the head and body of the snapper.
4. Fry for 2-3 minutes before adding in water to form a broth.
5. Simmer on medium heat for 20–25 minutes until broth has reduced
6. Strain the aromatics & snapper through a sieve and return the broth back into the saucepan and reduce for a further 5 minutes.
7. Remove the broth off the heat and season with salt and pepper. Adjust levels as needed, and add in coconut milk.
8. Finish with the juice of the whole lime, stir well, and re-check for seasoning before placing the sauce in a small jug or pouring container.
Disclaimer: This recipe is the original creation of Savindri Perera, MasterChef Australia Season 16 semi-finalist. Knorr does not claim ownership of this recipe, and it is being shared solely as part of a collaborative partnership with her.