A Twist on Palusami with Smoked Haddock and Sourdough
by Mary Berry on Dec 19, 2022
Traditionally made with just taro leaves, coconut milk and onions, then baked in an umu – (above ground oven with hot volcanic rocks). You can also use Italian kale as a substitute for taro leaves. Some variations of Palusami include the addition of fish, chicken, and an all-time favorite - corned beef! My hubby and daughter love it plain as a side dish to a roast chicken.
This recipe appears in Mary Berry's Ultimate Christmas.
This recipe appears in Mary Berry's Ultimate Christmas.
- Servings
- 6 servings
- Course
- Entree
Ingredients
- 10 ½ oz Italian kale without stems washed and chopped
- 3 cups thick coconut milk
- 1 medium white onion, chopped
- 1 garlic clove ,grated or chopped
- 1 tsp curry powder
- 5 ½ oz smoked haddock
- 1 tbsp olive oil
- Salt and pepper to season
- Sourdough to serve
Instructions
-
Preheat the oven to 350 F.
-
Heat a medium saucepan and the olive oil.
-
Sauté the onion over medium-low heat until translucent.
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Stir in the garlic and the curry powder.
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Add the washed and chopped Italian kale and stir for 2-3 minutes, or until wilted.
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Add the coconut cream and season with a pinch or two of salt and a few twists of black pepper.
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Bring to a simmer, stirring often.
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Pour into large baking dish.
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Flake the smoked haddock over the top and cover with tin foil.
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Place in the oven and bake for 40 mins stirring halfway through the cooking.
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Remove the tin foil and continue to bake a further 5 minutes.
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Rest 5 minutes before serving.
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For the sourdough, cut into thick slices.
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Drizzle with olive oil and toast on a griddle.