Ep 62 - 'It's A Jungle Down There' With Kerry O'Brien

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**Please re download this episode if you're getting an audio glitch at the 6 minute mark - we've fixed it!**

Caroline Wilson and Corrie Perkin are joined by multi Walkley Award-winning journalist Kerry O’Brien who has just released his book aptly titled ‘A Memoir’ (available HERE)

Kerry reflects on the current state of the ABC, some of his favourite celebrity interviews and reveals why he has no interest at all in interviewing Donald Trump. Kerry also turns our ‘Crush of the Week’ for The Interchange Bench on its head naming former ABC chairman Justin Milne his ‘anti-crush’ following his appearance on ‘Four Corners’ with Michelle Guthrie.

Our 'Crush of the Week' is proudly presented by The Interchange Bench.

If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.

Just call 1800 i bench

Or see Interchange bench.com.au

For talent so good, you’d wish you could keep them.

We touch on the anger and heartache following last week’s terror attack in the Melbourne CBD and pay tribute to Sisto Malaspina who lost his life trying to help.

In “BSF” Kerry O’Brien’s ‘A Memoir’ is our book of the week, out now for $44.99 from Allen and Unwin.

Corrie’s stepping back in time with her TV recommendation - series 2 of ‘Victoria’, Sunday night at 7.30pm on ABC TV or ABC iview and Caro shares a quick and delicious fish curry recipe (see recipe below). We talk retirement in Byron Bay, personal reputation managers, the great Bunning’s Sausage Sizzle drama, Bette Midler and much more in '6 Quick Questions’ and this week Caro is grumpy about early voting while Corrie has a ‘GLT’ for rose lovers and growers.

Thanks to everyone who snapped up tickets to our live podcast lunch event at The Flying Duck on November 28th, we’re happy (and sad) to announce we’ve SOLD OUT the event, raising funds for BCNA. We're looking forward to seeing everyone there and thanks to our show sponsors The Interchange Bench for making the event possible. If you missed out on tickets - we're hoping to hold more live events in the New Year, we'll keep you posted.

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Email the show via feedback@dontshootpod.com.au

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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.

South Indian Fish Curry

(From the Monday Morning Cooking Club).

Coconut base

250ml (1 cup) coconut milk

2 teaspoons tamarind paste

2 tablespoons ground coriander

1 tablespoon ground cumin

1 teaspoon ground turmeric

1 tablespoon tomato paste

1 fresh long red chilli, seeded

1 teaspoon sea salt.

Curry Paste

1 onion, roughly chopped

2 tomatoes, roughly chopped

5 cloves garlic, peeled

1 tablespoon fenugreek seeds

1 teaspoon brown mustard seeds, dry roasted

½ teaspoon ground black pepper

1 fresh long red chilli, seeds removed, roughly chopped

60ml (1/4 cup) vegetable oil

8 fresh curry leaves

1 teaspoon sea salt

700g frim white fish fillets, halved (Caro used ling)

160ml (2/3 cup) coconut milk

Juice of half a lemon

½ bunch of coriander, leaves only, finely chopped

Steamed basmati rice, to serve

To make the coconut base, in a food processor or blender combine the coconut milk, tamarind paste, coriander, cumin, turmeric, tomato paste, chilli and salt and process until smooth.

In a deep, wide, heavy based frying pan, heat the vegetable oil over medium heat. Add the coconut base and bring to the boil. Reduce the heat to low and simmer for 15 minutes. Meanwhile, to make the curry paste, in the food processor or blender, combine the onion, tomato, garlic, fenugreek, mustard seeds, pepper and chilli and process until smooth.
After the coconut base has cooked for 15 minutes, increase the heat to medium-high and add the curry past. Simmer for 5 minutes, stirring. Add the curry leaves and salt, reduce the heat to low-medium and slip in the fish pieces.

Cover the pan and cook for 5 minutes or until the fish is just about cooked through.

Remove the pan from the heat and add the coconut milk, shaking the pan gently to combine. Add the lemon juice and coriander leaves and season to taste with extra salt or lemon. Serve with steamed basmati rice. Serves 6.

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