Based on David Coomer’s (Star Anise, WA.) delicious recipe. Best tamarind curry ...
Yellow curry paste:
Blend all together until smooth
Reserve 8 tablespoons for recipe and freeze the rest
Place tamarind in a bowl and cover with warm water and massage the tamarind through the water until thoroughly combined.
Heat stock, coconut milk and Kafir lime leaves until boiling,
Add curry paste and stir through.
Add tamarind until desired tang.
Add fish sauce and sugar
Taste for balance of sweet (sugar), sour (tamarind/lime) and salt (fish sauce). Adjust accordingly.
Marron and vegetables:
Cut marron length ways, brush lightly with oil and season with salt and pepper.
Bake in very hot oven on trays, flesh side up until just under done. (5 to 8 mins)
Poach beans, corn, squash, eggplant and spinach stalks in hot curry sauce for few minutes. Then add spinach leaves, mushrooms and herbs towards end.
Boil egg noodles according to packet instructions.
To serve place egg noodles or rice in nice big open bowl. Top with baked marron and ladle over hot curry sauce and vegies
Garnish with fresh lime.
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