Nyonya style fish, clam and pumpkin curry
This is 100% made up by yours truly.
In fact, so made up I am actually struggling to remember what I put in it when I first made it.
So here we go from some very flaky, 45 year old grey matter. As usual I have made this as simple for you as I can.
This will easily serve 4;
- 1 litre of fish stock;
- 1 litre of coconut cream;
- Half a litre of coconut milk;
- A little water – say 2 cups or so;
- 1 pack of Nyonya curry paste, but any curry will do;
- A tray of fresh clams;
- 4-5 large pieces of firm white fish cut to bite-size chunks – I used Chilean Sea Bass for this (Dear me did I sound like a right food idiot then or what? Chilean Sea Bass. OMG. Seriously any firm white fish will do, cough cough!);
- 2 diced aubergines (egg plant);
- Half a diced green Japanese pumpkin (skin on so it won’t turn to mush);
- 5 tablespoons of fish sauce;
- 5 tablespoons lime juice; and
- A good pinch of salt and pepper.
Get a large pot on the stove and add in all the ingredients as above, yep all of em! Bring to the boil and then reduce to a simmer. Don’t let it over boil though as you need to treat that coconut cream with some respect and not burn it.
For the simmer let that go for about 60 minutes until the pumpkin is forkable (ooer missus!).
Have a wee taste – you want that lime kick in there, and also the salt of the fish sauce. If a little lacking in the salty/sour arena please add some more of the lime or fish sauce to suit your taste buds.
I put it in a large bowl for “self-serve”, with some ripped coriander and dropped it on top.