Crisis seafood curry was the cod’s bollocks
Domestic appliance mishap is mother of invention
Someone - there are only two people here and it wasn't me - left the door of our freezer ajar, so it had to be defrosted. That always means taking out the UFOs (unidentified frozen objects) and trying to think of something to make with them, because they're going to thaw out.
If it's three fish fingers, some pistachio ice cream, and a litre of beef stock, you're in trouble.
Well, we had hardly anything in there, apart from ice. But there was a packet of cod loins and some prehistoric prawns, both warming up on the worktop. So I invented this fish curry 'of sorts', as it's known in the restaurant business. It's the usual onion/ginger/garlic/chillies job, sear the seafood, add fish sauce, bashed up lemon grass, then coconut milk, and simmer the lot while you make the rice. I also chucked in the stalks from the bunch of coriander, and that had an incredible effect. Very coriandery.
It's a bit thin, to be honest, and my photograph makes the fish look a bit greyer than it actually was. Flavour was spot on, though.
For a laugh, turn all your refrigeration off, take out the contents, and see what you can come up with. I think it's how they came up with Ready Steady Cook.