Better-Than-Butter-Chicken Fish Curry
Recipe developed by Di Westaway and Wild Women On Top
This is the kind of recipe you eat on day four of a hike, when refrigeration (and hence chicken) is not an option. But it doesn't taste any less delicious for it. Using fish pouches and tasty butter chicken sauce, this recipe is sure to delight - especially after a big few days on your feet!
With planning, a few key ingredients such as garlic and ginger, plus tips such as carrying fresh herbs in kitchen paper towel, you can carry and create delicious, nutritious meals for up to six nights hiking. All quantities here are for light-weight, low-fuel bush cooking, using dehydrated individual components. For extra yum, substitute dry ingredients with fresh ones for shorter adventures. Leaders should practice at home first. Ensure you have enough pots/bowls and a mini chopping board or plastic plate to chop on. Don’t carry extra – use what the team have carried but plan ahead.
Wild Women On Top connect through community cooking, and we love to cook together. Make sure everyone chips in with chopping, cooking, washing up and planning. You can get/prepare some of the ingredients before you leave home and the rest immediately prior to trekking.
Note: if you’re not an experienced cook, practice the recipes at home first and throw a copy of the recipes into your pack.
- 3 packs (50g each) Asian Home Gourmet Butter chicken
- 750g Jasmine or Basmati rice
- 3 cloves garlic
- 3 cm ginger
- Dried shallots
- Veg stock cubes
- 50ml olive oil
- 200g surprise peas
- 300g dried coconut milk
- 100g dried mushrooms
- 1kg pouch fish (100g per person - hunt for fillets not flaked fish)
In the morning, soak surprise peas and mushrooms in open-necked water bottle (we like Nalgene bottles) and leave all day in your pack. When you get to camp, boil rice. If fuel rationed, bring to boil using absorption method, then wrap carefully in a tea towel and place in the bottom of your sleeping bag to cook. Allow 20min in sleeping bag and take care not to spill. While the rice is cooking, fry finely chopped garlic, ginger and onion in oil with curry paste. Add water to coconut milk according to instructions on the packet. Add stock cubes, peas, mushrooms and coconut milk to the main pan and stir through. Gently stir through fish. Serve over rice.