The First Sydney Curry was made with lamb dumplings, but I know it would work with fish dumplings as well.
I have never made fish dumplings before today so it was a complete experiment and one that has exceeded all taste bud magic x 1 billion.
The curry paste:
1 large garlic clove or two teaspoons of minced or dried1 stalk of fresh lemongrass or two teaspoons minced or dried
1 tablespoon tamarind paste
10 ish kaffir lime leaves
10 ish curry leaves
1 heaped teaspoon turmeric – fresh or powdered
1 teaspoon fennel seeds
1 star anise
1 tablespoon of water
Blend all till it’s a smooth paste.
Melt a tablespoon of coconut oil in a deep fry pan that has a lid.
Add the paste to the pan and fry gently for 8 minutes till the garlic is cooked through.
Add 1 x 400ml tin of coconut milk and bring to the boil and simmer for about 8 minutes.
500g white fish fillet – I used Basa (Vietnamese river cobbler)
12 Thai basil leaves
1 medium egg or 2 egg whites – whisked
a pinch of ground pepper
Blend all the dumpling ingredients to a fine paste and remove the blade, scraping all the fish flesh from the blades super gently.
The next process is very sticky and lots of fun – I loved this part 😀
Take a dessert spoon sized amount of the fish in the tips of your fingers and roll gently to form dumplings. I guess you could do this with two spoons, but it’s much more fun with fingers!
Place them gently into the simmering coconut milk curry sauce, cover and simmer for about 5 minutes – the magic is that they puff up and become very light so allow some space between them when you drop them into the sauce.
Turn them once so they are covered in the sauce and toss in one large handful of spinach leaves and cover again for five minutes.
They are so light they almost melt in the mouth … scrumptious.
Serve with a smile and a shimmy 😀