This is an easy , fragrant fish Curry can be cooked in less than 15 minutes and the flavours and aromas are incredible. This dish uses Curry leaves which are readily available at supermarkets and can be frozen . Serve the Curry with Crispy Cumin Potatoes and Cucumber Peanut Salad and Spiced Broccolini ( in veg section )
Recipe from Dish Magazine
Ingredients
- 800g Firm white fish fillets cut into chunky bites
- 2tbsp Vegetable Oil can use Coconut Oil
- 1 tsp yellow mustard seeds
- 3 stems of curry leaves
- 1 onion thinly sliced
- 1 tbsp grated fresh ginger
- 2 cloves garlic crushed
- pinch of chilli flakes
- 1/2 tsp each of Cumin, turmeric ,and ground coriander
- 1/3 cup of tamarind paste (Available from super markets )
- 1 cup coconut cream
- 2 medium tomatoes or 10 cherry tomatoes
- salt and pepper
- coriander and extra coconut cream to serve
Method
- Heat the oil in a large Frying sauce pan and add the mustard seeds and curry leaves and cover immediately,
- When the seeds stop popping add the onion, ginger, garlic,and chilli with a good pinch of Salt cook for 5 minutes stirring occasionally
- Stir in all the spices and the tamarind concentrate and cook for 1 min
- Cut the fish into largeish pieces and add to the pan , turning to coat well in the spice mixture
- Pour over the coconut cream but don’t over stir, just shake the pan to settle everything
- Dot over the tomatoes then cover and cook gently until the fish is just cooked ( won’t take long at all )
- To serve, Drizzle over the the extra coconut cream and top with the coriander
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