This is a fantastic fresh South Indian Curry. The combination of mustard seeds, curry leaves, garlic, ginger and coconut milk take the fish to a new level and is a great alternative to the creamier curries that you get from your local takeaway. You can also add other seafood such as prawns into the curry if you feel like feasting on the bounty of the sea. Just add any other seafood in with the fish. Try this for a refreshing take on curry.
Ingredients:
White Fish (about 750g)
Onion (1, finely diced)
Ginger (2.5cm, grated)
Garlic (4 cloves, finely diced)
Mustard Seeds (1 ½ tsp)
Curry Leaves (20)
Chili Powder (1 Tbsp)
Turmeric (1 tsp)
Coconut Milk (1 tin, 400g)
Chopped or whole tomatoes (1 tin, 400g)
Ghee, vegetable oil or Coconut oil (3 Tbsp)
Optional: Chilli (Fresh, deseeded and finely sliced))
Coriander (chopped handful for garnishing)
Method:
Finely dice onion, garlic and grate the ginger, put aside. Cut the fish into chunks.
Heat the oil in a large pan or casserole dish. Add mustard seeds and the curry leaves and stir. Cook until the seeds begin to pop.
Add the onion, garlic, ginger and fresh chilli if using. Cook on a medium heat for about 5 minutes until the onion softens.
Mix the chilli powder and turmeric into the pan with a splash of water and stir. Fry for 1 minute on high.
Add the coconut milk and tomatoes. Season with salt and pepper and bring the liquid to a boil. Turn down to a low heat and simmer for about 10 minutes. Add the fish and cook for 10 minutes until the fish is cooked and sauce reduced. Keep an eye on the fish to make sure it doesn't overcook.
Once ready, chop the coriander and scatter over the curry when ready to serve. Serve with Basmati rice and naan bread. Delicious.
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