Saturday, 5 January 2013

nigella's keralan fish curry

Saturday night's alright alright alright, ooo-oo-oo-oooooo! Although chez Barnes rather than hitting the town and getting plastered, Saturday night's alright for recovering from five year-old birthday parties, more man 'flu and watching (and drunkenly weeping) Any Human Heart. Again.

However, much to Ana's chagrin, such louche lifestyles require energy-giving food to fuel all the Lego-building/present-buying/sleeping-in. But can we be cracked to go to the supermarket to buy food? No, and it's raining, so tonight we raid the freezer and lo and behold, one packet of frozen fish ends up yielding a mighty bowl of Nigella's Keralan Fish Curry.

Admittedly we did have to get some coconut milk, but the rest totally came from the freezer, fridge and erm, pantry. Sorry Brothers & Sisters, come the revolution I will be giving the pantry space to a lesbitarian art kollektive.

Being mildly serious for a nano-second, it's one of those dishes that are great if you've got a cold, mainly because it's packed with turmeric, ginger and chilli rather than because Nigella channels Miranda's mother and describes it as being what she calls "temple food". There's also plenty for Milo, which will be interesting as this is something he used to eat loads of as a baby, but as he hasn't had it for a while I'll be keen to see if he's still game.

Wine Time
Curry and fish delivers a whole host of flavours and textures, particularly from the almost antiseptic-tasting turmeric and warming ginger. Generally with eastern food you'd look for something aromatic, but this has a more pungent quality along with the creamy coconut, so I'm going to go with a New World Chenin Blanc which has lots of tropical notes along with some nice acidity and is full-bodied to go with the fish. We had Prosecco though, as it was on offer...

keralan fish curry - nigella lawson, Delicious, February 2009, p83

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