Fragrant fish curry
Recipe type: Curries
This aromatic curry will have everyone running to the table.
- 2 tbs vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 12 fresh curry leaves (see note)
- 1 long green chilli, seeds removed,
- finely chopped
- 1 tsp ground coriander
- 2 tsp mild curry powder
- ¼ tsp ground turmeric
- 2 tsp black mustard seeds
- 1 tbs panch phora (optional) (see note)
- 400ml can coconut milk
- 1 cup (250ml) fish stock or water
- 450g firm white fish fillets (such as blue-eye), cut into 2cm pieces
- 400g cooked prawns, peeled
- 2 tbs chopped coriander
- Steamed basmati rice, to serve
- Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, fresh curry leaves and chilli, and cook, stirring, for 2-3 minutes or until the onion softens.
- Add the ground coriander, curry powder, turmeric, black mustard seeds and panch phora. Cook, stirring for 1 minute, then add the coconut milk and simmer for 5 minutes.
- Add the fish stock or water and stir to heat through, then add the fish. Reduce the heat to low and cook for a further 2-3 minutes, until the fish is almost cooked through.
- Add the prawns and chopped coriander, and stir to heat through. Serve the fish curry with steamed basmati rice.
Fresh curry leaves are from selected greengrocers. Panch phora is an Indian spice mix that includes cumin, fenugreek and fennel, available from spice shops.