This is a recipe to go with my famous Curry Paste. This turns out almost like a warm salad – make sure you let it sit for a few hours after cooking, then reheat and eat so the curry is fully integrated. The seablite adds herbaceous saltiness for an extra taste of the ocean.
Ingredients 9
To Serve
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Method 4
In a large pan, poach the in 500 ml (17 fl oz/2 cups) boiling water with the , , and for about 10 minutes. Set aside to cool.
When cool, remove the – reserving the broth – and flake apart into chunks.
Now stir the fish back into the broth, adding the , a pinch of and the . Leave to marinate for 2 hours in the fridge.
When required, warm the dish on the stove and serve with rice.
