How to Cook Fresh Turmeric
Turmeric is a flavorful rhizome that's popular in Middle Eastern and Asian cuisines. Fresh turmeric is similar in appearance to its more popular cousin, ginger---except that its flesh is bright orange, not yellow. As powdered and fresh ginger differ greatly from one another, so do powdered and fresh turmeric. Luckily, cooking with fresh turmeric is simple, and the results are delicious. Does this Spark an idea?
Things You'll Need
- Apron
- Latex (or nitrile or nyplex, if you have a latex allergy) gloves
- One small knob fresh turmeric, about the size of your thumb in length
- Vegetable peeler
- Sharp chef's (or other large kitchen) knife
- Two or three green or red bird's eye chilies (if you can find them) OR one large jalapeno
- 1 lb. fresh white fish or shrimp
- One small onion
- 1/2 small green or red bell pepper
- One 15 oz. can coconut milk
- Pot
- 2 to 3 tbsp. fish sauce
- 4 c. freshly cooked jasmine rice (for serving)
Instructions
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1
Put on the apron and gloves. Powdered turmeric stains anything it touches, and fresh turmeric is much worse---it's used as a fabric dye in India and Southeast Asia for good reason.
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2
Peel your fresh turmeric carefully using the vegetable peeler. The skin is papery to the touch and should peel more readily than ginger skin.
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3
Use the chef's knife to slice turmeric into discs no thicker than 1/4 of an inch. Slice chilies or jalapeno finely.
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4
Cube fish if using. Leave shrimp whole if using. Roughly chop onion and bell pepper.
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5
Pour coconut milk into pot and heat over medium-high on stovetop. Add turmeric and watch the yellow color slowly intensify as the coconut milk heats.
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6
Add fish or shrimp and vegetables to the coconut milk and turmeric mixture. Add chilies or jalapeno pieces as well. Stir occasionally.
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7
Taste fish and coconut mixture and season with fish sauce. Serve over plenty of hot, white jasmine rice. Leftovers will also reheat well, as the flavors will intensify as it sits in your refrigerator.
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Tips & Warnings
Fresh turmeric can be substituted for dried, powdered turmeric in most recipes that call for it. Simply use slightly more fresh turmeric than the dried amount specified. Dried turmeric is more intense in flavor, so you will need to use slightly more fresh turmeric as a result.
Do not serve any dish containing fresh turmeric in or on tableware that might stain easily. Turmeric doesn't just stain skin and clothing; much like tomato sauce, it can stain plastic as well.
