Jo's fish curry
Recipe type: Curries
For a richly fragrant Indian fish curry you can't beat this authentic version.
- 2 tablespoons Alfa One rice bran oil
- 2 teaspoons cumin seeds
- ½ teaspoon fennel seeds
- 1 small cinnamon stick
- 10 fresh curry leaves (see note 1)
- 1 large brown onion, finely chopped
- 6 garlic cloves, finely chopped
- 6cm piece fresh ginger, peeled, grated
- 1 long red chilli, finely chopped
- ¼ cup chopped washed fresh coriander root and stem
- 1½ tablespoons ground turmeric
- 1½ tablespoons garam masala
- 1 teaspoon sea salt
- 1 tablespoon tamarind purée
- 1 tablespoon tomato paste
- 2 x 270ml cans light coconut cream
- 1.2 kg ling fillets, cut into 4cm cubes (see note 2)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh coriander leaves
- Steamed basmati rice and mango chutney, to serve
- Step 1
- Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
- Step 2
- Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and ¼ cup cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened.
- Step 3
- Add fish and remaining coconut cream. Stir to combine. Cook, uncovered, stirring occasionally, for 20 minutes or until fish is cooked through. Season with pepper. Remove from heat. Stir through lemon juice and coriander leaves. Serve with rice and chutney.