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Monday 27 May 2019
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Bill Granger’s Spring Recipes

Red fish curry

This is one of those recipes I almost feel guilty for including as it’s so quick and easy and, apart from the fish, can be made with store cupboard ingredients. Tasty, healthy and so simple, it’s one of my favourite 20 minute dinners. Adding lime juice and fresh basil towards the end really lifts the dish.

• 1 tablespoon light-flavoured oil
• 3 tablespoons red curry paste
• 400g tin diced tomatoes
• 1 tablespoon soft brown sugar
• 500g butternut squash, cut into 3-4cm pieces
• 500g skinless firm white fish fillets, cut into 3cm pieces
• 250g snake beans or green beans, cut into 5cm lengths
• 3 tablespoons fish sauce
• 1 tablespoon lime juice
• Handful basil leaves

Heat the oil in a medium-sized saucepan over medium heat.Add the curry paste and cook for 1-2 minutes or until fragrant. Add the tomatoes, 500ml water, sugar and butternut squash. Reduce the heat and simmer for 15 minutes or until the squash is nearly tender. Add the fish and snake beans and simmer for another 2-3 minutes or until just cooked. Add the fish sauce, lime juice and basil leaves. Serve with steamed rice. (Serves 4)

Perfect rice

Rule one for anyone venturing into Asian cooking for the first time is not to be afraid of making perfect, fluffy rice. I used to think rice cookers were the foot spas of the kitchen in Asia and Australia until I discovered that they are actually very handy. Until I get around to buying one, however, here are three foolproof methods of getting rice right every time.

Steamed rice
400g long-grain white or jasmine rice
600ml water
Rinse the rice in a fine sieve, preferably until the water run clear, and drain well. Put the rice and water in a large saucepan with a tight-fitting lid. Bring to the boil, put the lid on the pan, reduce the heat to low and cook for 12 minutes. Turn the heat off and leave to stand for 10 minutes. Do not remove the lid at any time during the cooking and standing process. Serve immediately. (Serves 4)

Brown rice
400g long-grain brown or basmati rice
1 litre water
Rinse the rice in a fine sieve, preferably until the water runs clear, and drain well. Put the rice and water in a large saucepan with a tight-fitting lid. Bring to the boil, put the lid on the pan, reduce the heat to low and cook for 30 minutes. Turn the heat off and leave to stand for 15 minutes. Do not remove the lid at any time during the cooking and standing process. Serve immediately. (Serves 4)

Coconut rice
400g long-grain white rice
500ml water
100ml coconut milk
1 teaspoon sea salt
Rinse the rice in a fine sieve, preferably until the water runs clear, and drain well. Put the rice, water, coconut milk and salt in a large saucepan with a tight-fitting lid. Bring to the boil, put the lid on the pan, reduce the heat to low and cook for 20 minute. Turn the heat off and leave to stand for 5 minutes. Do not remove the lid at any time during the cooking and standing process. Serve immediately. (Serves 4)

 

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