LET'S WOK!

Good Lord it's been a long time...

I started writing this a few weeks ago just as I became inundated with working an abominable amount. It's been great but exhausting, anyhow this is what I'd cook when I just can't be arsed.

Indeed, this one was whipped out just the other night when dinner was requested after a long day's slog. Boyfriend Matt, like so many others, becomes an emotional wreck when he's hungry (describing this as 'h-anger') so it's important to placate him as soon as possible. Anything vaguely East Asian has his mouth watering so with that in mind, and following a speedy trip to the supermarket, dinner can be on the table within 20 minutes.

This is a total winner. A one pot wonder and totally delicious, not to mention fresh. I was given the recipe by my best friend's mother some years back. I suspect, however, that I've lost some of the original ingredients and gained others along the way, but the basic concept is there. Easy peasy limey squeasy.

Curry in a hurry

Serves 2-3

Ingredients
1 seabass, gutted and kept whole
4-5 chilis, kept whole
1 onion
100g cherry tomatoes
2 limes
4 spring onions
1 tbsp turmeric
1 tsp cumin
1 tsp cinnammon
2 inches ginger finely chopped
2 cloves of garlic finely chopped
3 tbsps dark soy
2 kaffir lime leaves
1 stick lemongrass
1 tbsp caster sugar
1 can of coconut milk
hefty handful of coriander leaves


Recipe
There's a lot of "whacking in" in this recipe. Slice the onions, fry in oil on a low heat and when they're softening down (remember to keep water at the ready in case the pan gets too hot!) add the turmeric, cumin and cinammon. Make sure these are nicely cooked out and absorbed by the onions - takes about 3 mins. Add the ginger and garlic, cook for maybe 30 seconds - definitely no more than a minute. Throw in the tomatoes and stick the heat up, adding a splash of water and the sugar. At this stage you can add the zest and juice of one of the limes and the chilis. Now add the sot, followed by the coconut milk, lime leaves and lemongrass and bring to the boil. Whack in the sea bass and cook for 3 minutes on each side. Garnish with coriander leaves, spring onions and the other lime, cut into quarters. Beginning to end 20 mins - done!