This recipe is a bit of a mix up - its base is from Australian writer Paul Mercurio - the curry is south indian in style - but has Belgian beer as an ingredient.
It adds up to a creamy, hot and sour style curry - it has a bit of heat - but your will need to add more chilli if you like your currys really spicy.
On the fish - you could add some squid, cut into tubes - or experiment with different types of fish - but you want something fairly firm, that isn't going to disintegrate.
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp black mustard seeds
3 red chillis, finely chopped
3 garlic cloves, chopped
1 inch ginger, chopped
vegetable oil
1 onion sliced
1 tsp ground tumeric
1tbsp curry powder ( I used madras)
200ml coconut milk
160ml coconut creme
250 ml Leffe Blonde
45 ml lemon juice
1 tsp palm sugar
2 tsp fish sauce
10 curry leaves
200 sugar snap peas
400 - 500 cod fillets cut into bite size pieces
12 large prawns
3 tbsp chopped coriander
1 In a frying pan dry roast the cumin, coriander, half the mustard seeds until fragrant and they start popping.
2 Tip into a mortar and pestle and grind into a powder. Add the chilli, garlic and ginger, together with a pinch of sea salt, and pound into a paste.
3 Heat oil in a large casserole over a medium to high heat.
4 add the onion and cook for 10 minutes or so - until it begins to caramelise.
5 Stir in the tumeric, curry powder and remaining mustard seeds, and fry for a couple more minutes.
6 Add the spice paste, and cook out for approx 10 minutes, to combine all of the flavours.
7 Stir in the coconut milk and creme, and add the beer. Bring to the boil and the reduce the heat to a simmer.
8 Add the lemon juice, fish sauce, palm sugar and curry leaves.
9 Simmer for 10 minutes and check for seasoning.
10 Add the sugar snaps and cook for 5 minutes
11 Add the fish and prawns and poach for 5-8 minutes, until just cooked
12 Stir in the coriander and serve over rice.
enjoy with another Leffe Blonde!
