I remember my first fish curry vividly. It felt like a daring choice at the time and it intrigued me. Without a doubt it was the most flavoursome and aromatic dish I have ever eaten. I was a convert.
This South Indian style curry is quite different to the fish masala I ate that day, but it keeps with it the qualities I saw in that first fish curry. It’s aromatic and flavourful, but it certainly won’t out spice you. It’s complex and deep, yet can be on the table in under fifteen minutes. The fish is melt in your mouth tender and bursting with the notes of the curry.
It’s a simple recipe to make in large quantities and is sure to impress your guests. I urge you to give this a go, I’m sure you’ll love it as much as we do.
To serve four you’ll need: 1tsp Coconut oil (or groundnut) 2 Onions, finely sliced 3 Garlic cloves, minced 1 tbsp Minced ginger 2 Green chillies 1 1/2 tsp Mustard seeds 20 Curry leaves 2tsp Turmeric 1tsp Fenugreek 400ml Coconut milk 300g chopped tomatoes, drained if tinned 500g Firm white fish – Basa, hallibut, sole, cod, haddock, catfish Handful of chopped spinach
With a large pan on medium heat, add the coconut oil and allow it to liquify. Fry the Onion, garlic, ginger, chilli, mustard seed and curry leaves. Once the onions become translucent and the mustard seeds have popped, stir in the fenugreek and turmeric.
Add the coconut milk and tomatoes and bring to a steady simmer. Once simmering, cut the fish in to chunks and poach in the liquid. Once the fish is white throughout check the seasoning, stir in the chopped spinach and it is ready to serve.
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