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Seared Salmon on Sauteed Vegetables Steamed Rice with Curry | MADE BY CHEF ROBERT CUNNINGHAM FROM THE EAST HOTEL BEIJING

Tamarind Water Ingredients:

60g/2oz tamarind pulp (available at Asian grocers)

 

Curry Ingredients:

1/2tsp salt

8 heaped tbsp Thai yellow curry paste

300g lotus stems, cut into 5cm pieces 600mls of fish stock

300ml coconut milk

2 tbsp lime juice

2 tbsp palm sugar

2 tbsp fish sauce

6 tbsp tamarind water (see recipe above)

1 green bird’s-eye chilli, thinly sliced, to garnish also mint & coriander

 

Preparation:

1. For the tamarind water, place the tamarind pulp into a bowl and cover with 150ml warm water.

2. Work the pulp between your fingers to break it down, and so that the seeds are released.

3. Strain the mixture through a fine sieve, reserving the liquid and discarding the fibrous material that is left behind. (This recipe will make more tamarind water than is needed for the curry; store the rest of the water in an airtight jar or bottle in the fridge and use within 24 hours.)

4.  Strain 600ml of the fish stock into a clean pan, stir in the curry paste until well combined, then bring to a simmer for one minute.

5.  Add the lotus stems  and simmer for a further 2-3 minutes, Add the coconut milk, lime juice, palm sugar, fish sauce and tamarind water. Simmer for another minute to heat through.

6. To serve, spoon the curry into four serving bowls and sprinkle over the sliced green chilli. With steamed jasmine rice and the pan-fried salmon

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