Another fantastic food & wine pairing, if I do say so myself!
This time it's a chardonnay from Victoria & a healthy fish curry dish. I'm not usually a chardy gal, so I was super interested to try this drop.
I was recently #gifted some bottles from Idyll Wine Co., who are based in the Moorabool Valley, Victoria. I received this chardy, as well as a cabernet sauvignon.
idyll [idl] noun - a happy, peaceful, or picturesque time or location in the countryside. It's not just where we work, it's where we meet, laugh, play. It's what motivates us and inspires is to be the best that we can be.
As the weather cools down here, I naturally gravitate towards warm, comforting foods like curries and stews. I was anticipating this chardonnay being more on the crisp, vibrant side of the spectrum than the deep, buttery side. So I wanted to find a dish that would complement it, not overpower it.
This fish curry was a delightful match! It's pretty simple but packed with flavour, making it an awesome mid-week dinner to add to your repertoire.
What you're gonna need
2 tbsp coconut oil
1 onion
3 or 4 garlic cloves, crushed
3 tbsp grated ginger
2 tsp curry powder
1 tsp ground turmeric
10-15 fresh curry leaves
400mL coconut cream
handful of cherry tomatoes, chopped
dash of soy/tamari sauce
salt & pepper
600g firm white fish, cut into 3cm chunks (I used frozen fillets from Aldi)
limes & lime juice
the devil's herb (coriander - gross, but I know lots of people like it)
Method
Pop a large pan or wok over medium heat and melt the coconut oil
Add the onion and sauté until soft and starting to brown
Stir in the garlic & ginger gently
Add the curry power, turmeric & curry leaves and stir. Cook until fragrant
Slowing pour in the coconut cream, making sure to scrape the goodness on the bottom of the pan. Bring to a simmer and add a splash of water to loosen
Pop in the chopped tomatoes and let everything simmer for about 6 mins, or until the tomatoes soften
Add the fish and stir to combine everything. Let the fish poach in the sauce for 6-8 minutes or until cooked
Taste the sauce and add salt & pepper as desired
For an extra flavour punch, add a splash of tamari or soy sauce and stir to combine
If you're weird and you like coriander, you could stir it in at this point, along with a squeeze of fresh lime
Serve with rice (basmati or cauliflower, or whatever takes your fancy) and a slice of lime (and extra coriander for you heathens)
Dig in!
Like I said, a great little mid-week meal. And it's a superb match to this delightful chardonnay! I'm not gonna lie, I'm always sceptical about Aussie chardonnays. I know they've come a long way since the 80's, but I still haven't found many that I love. I'm pleased to say this one from Idyll was a pleasant addition to my short list!
The vibrant tropical fruits in the wine danced beautifully with the fragrant spices in the curry. Fish was also the perfect protein because it really allowed the wine to shine. You can look forward to persistent peach & melon flavours and a nice lick of mouthwatering citrus - highlighted deliciously by the fresh lime in the curry.
Food match: A medium spicy curry like this one, or a tangy Thai salad or stir fry.
Music match: The chilled vibes of Jack Johnson is just what this calls for.
Occasion match: It's Hump Day Wednesday and you're feeling like it's basically already the weekend. You know you're seeing some of your favourite people soon, and you can't wait. But tonight, self-care is on the agenda and you're already thinking about the steaming hot bubble bath you're going to have after dinner. Bliss.
Let me know if you give this recipe a crack and what wine you pair with it!
Connect with Idyll Wine Co. online: Instagram: @idyllwineco
Website: https://www.idyllwineco.com.au/
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