| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Tasmanian |
4qr |
1 |
servings |
INGREDIENTS
| 1 |
|
150 g. piece salmon per person; (150 to 180) |
| 1 |
c |
Jasmine rice |
| 1/4 |
c |
Green cardamom pods |
| 1 |
ts |
Cloves |
| 1 |
ts |
White peppercorns |
| 2 |
|
Cinnamon sticks |
| 4 |
|
Star anise |
| 2 |
tb |
Oil |
| 3 |
|
Onions; finely chopped |
| 1/2 |
|
Dessertspoon tumeric |
| 1 |
|
5 cm piece ginger; peeled and very |
|
|
; finely chopped or |
|
|
; minced |
| 1 |
l |
Coconut milk |
| 500 |
ml |
Coconut cream |
| 6 |
lg |
Ripe tomatoes; stem core removed, |
|
|
; skinned and chopped |
| 1 |
tb |
Brown sugar |
| 20 |
ml |
Fish sauce |
|
|
Salt to taste |
| 2 |
tb |
Garam masala; (see above) |
INSTRUCTIONS
GARAM MASALA
SPICY COCONUT BROTH
1. Garam Masala: Dry roast the spices separately in a pan on moderate heat
until they give off their aroma and are lightly roasted - be careful not to
burn. Combine all the spices in a coffee grinder or mortar and pestle and
grind until a fine powder. Store in an airtight container.
2. Spicy Coconut Broth: Heat oil in a large pan and cook onions until
transparent. Add tumeric and ginger and cook on low heat for about 20
minutes, then add remaining ingredients. Bring to the boil, then simmer for
5 minutes. Check for seasoning.
3. While broth is cooking, cook the salmon and jasmine rice. The salmon can
be poached in fish stock, char grilled or pan fried. To serve, spoon some
rice into a wide soup bowl and top with salmon. Pour over the broth.
Recipe supplied by Fee & Me Restaurant, Launceston.
Converted by MC_Buster.
Per serving: 4814 Calories (kcal); 457g Total Fat; (79% calories from fat);
59g Protein; 211g Carbohydrate; 3mg Cholesterol; 272mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 11 1/2 Vegetable; 3 Fruit;
91 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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