It's summer, the heat is scorching: our culinary expert Michał is currently lapping up the sun in beautiful Olsztyn in the north of Poland. Befitting the stunning lakeside nature that surrounds him, he decides to whip up a tropical delight: a quick fish and seafood curry!
It’s summer, the heat is scorching: our culinary expert Michał is currently lapping up the sun in beautiful Olsztyn in the north of Poland. Befitting the stunning lakeside nature that surrounds him, he decides to whip up a tropical delight: a quick fish and seafood curry!
Before you dive into the fish curry: a refreshing take on the Bellini to set the mood
When it’s hot outside, it’s a good call to steer clear of heavy, greasy dishes and go for something light and nourishing. Fish is always a good idea. But before you put your chef hat on, savour the chance to cool off with a cocktail. Michał recommends an Asian spin on the Bellini cocktail – using mango instead of peach. Pour about 30 g of mango pulp into a chilled glass and top up with prosecco. Top off the refreshing drink with a cherry. Cheers!
Quick and easy fish and seafood recipe
Not in the mood to spend hot days in the kitchen? Michał feels the same way! That’s why he prepares the fish curry with vegetables in the fresh air in a dutch oven over the fire. Thanks to his clever fish curry recipe, you can whip up a restaurant-quality dish bursting with rich flavours in even the most spartan conditions. First, add some butter or oil and the curry paste to the pot hanging over the fire. When the paste has a nice glaze, introduce a bit of tomato paste and sauté briefly. Then add:
- Tomatoes
- Chopped ginger
- Garlic
- Crushed lemongrass
- Sliced shallots
- Chopped chilli
Mix everything together and then pour in the coconut milk. Add a little vegetable stock if necessary. Bring the ingredients to the boil and then add the rice noodles. These do not need to be soaked or boiled beforehand, as the soup needs some time to cook. Next, it’s time to add the seafood. Create your ideal combination by selecting from mussels, shrimp, and fish depending on your taste. For a heartier dish, add some jackfruit to the fish curry.
FYI, there are two basic approaches when it comes to preparing seafood:
- very quickly at a high temperature, or
- very slowly at a low temperature.
Our expert prefers the first option, as it allows the seafood to retain its flavour without toughening the texture.
Now put a lid on the pan and cook the fish curry with coconut milk and the vegetables for about 3 to 4 minutes, until the mussels open. Finally, add the chopped coriander, parsley, and the sliced spring onions. Mix everything thoroughly and flavour the fish curry with agave syrup and lime. Bon appétit!
Michał Orłowski – chef at renowned restaurants in Sydney and Warsaw. Experienced and professional restaurateur. Michał began his gastronomic journey as a teenager. He first discovered his passion for all things culinary while working as a barman over the summer. Over the years, he accumulated experience, deepened his knowledge, and honed his craft. In 2007, he travelled to Australia where he perfected his skills. Upon his return to Europe, he served as the head chef at the restaurant Lars, Lars & Lars in Poznań. He shares his knowledge and practical tips on the YouTube channel Chef’s Gear.
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