Ocean Made Seafood

03 9486 0399

25-29 Robert Street,
Collingwood VIC 3066

Tue to Fri:  9am – 3.30pm
Sat: 8am – 2pm
Wholesale area is open 6 days a week

  • Tue to Fri:  9am – 3.30pm
    Sat: 8am – 2pm
    Wholesale area is open 6 days a week

Ocean Made Chef – June 2019

Yellow Fragrant Fish Curry

Daniel Cooper, Prince Dining Room

Serves 4

“I love this curry dish because you are not limited to what fish if best and it is so fragrant and warming during the cooler months.”

Method

FISH CURRY

  1. Make fresh paste from onion, garlic, ginger, chilli, green chilli, turmeric
  2. Make dry spice mix with turmeric, cumin, coriander, Aleppo chilli, cayenne chilli
  3. Caramelise ½ coconut cream in heavy based pot until golden caramelised and the oil has split out
  4. Add fresh paste mix and cook out approx. 6-7minutes
  5. Add dry spice mix and cook out approx. 2-3minutes until aromatic and golden
  6. Caramelise palm sugar in the curry base
  7. Add tomatoes, stock and the coconut milk
  8. Add tamarind water to season only – be careful with sourness and strength
  9. Season curry

CRISPY CHICKPEAS

  1. Fresh chickpeas are always better. But if you don’t have time use a good quality organic tinned chickpea.
  2. If using fresh, soak overnight. Cook the next morning until soft, refrigerate until cooled.
  3. If using tinned, drain and wash well dry on paper towel.
  4. Fry cooled dry cooked chickpeas in canola oil at 170’c until crispy. About 3-4 minutes.
  5. Carefully drain through pasta colander shake excess oil off then immediately season with spice mix and salt. The seasoning sticks to the chickpeas better if there is some oil residue on the chickpeas

PLATING
Garnish the curry with spring onions, crispy chickpeas.

About Chef

After Daniel Cooper finished his apprenticeship with the Spicers Group and at Aria in Brisbane, he moved to Melbourne in 2012, where he earned further experience at the (now retired) famed Circa at The Prince. He spent four-and-half-years at Circa under chefs Jake Nicholson and Paul Wilson before being head-hunted to set-up the kitchen for Sandhill Road Group’s Garden State Hotel with chef Ashly Hicks.

He’s taken on the executive chef role at the newly renovated Prince Dining Room – PDR St Kilda – and the rest of the venue and has brought Ocean Made with him.

“I’ve been with Ocean Made for four years now. I started with them at Garden State they were one of the first people I called when I took on this role in St Kilda. They know what I need and having them on-board is so important to the venue and to me.”

https://theprince.com.au

Why this recipe?

I love this curry dish because you are not limited to what fish if best and it is so fragrant and warming during the cooler months. Try to use something more obscure and expand your knowledge of Australian fish! I like to use red mullet or Garfish and King George Whiting also works well!