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Tuesday, 4 December 2012

Fragrant Fish Curry

 I am calling this curry "fragrant" because it smells divine! The curry leaves, coconut milk and ginger scent makes me think of some sunny, southern India island. The sauce is both sweet and tangy, with a nice kick from the chillies, and does not overpower the fish. I recommend pollock or gurnard as sustainable options for this dish; I would not use mackerel, salmon or other oily fish though, as I find their flavour too strong to work with this sauce.

INGREDIENTS (for two people)
  • 300 gr of white fish, cut into chunks
  • 1 tin of chopped tomatoes
  • 200 ml of coconut milk
  • 1 thumb-sized piece of fresh ginger, grated
  • 1 clove of garlic, finely chopped
  • 2 shallots, finely chopped
  • 2 red chillies, finely chopped
  • 1 tsp of turmeric
  • 1 tsp of mustard seeds
  • 1 tsp of fenugreek seeds
  • The juice of half a lime 
  • 1 handful of green beans, ends trimmed
  • 1 handful of baby corn, cut in half lenghtwise
  • 1 handful of mange-tout peas
  • 2 tablespoons of chopped coriander
  • Groundnut oil 
  • Salt
Take a cast iron casserole pan and heat a tablespoon of groundnut oil. Gently fry the shallots, garlic, ginger and chillies until soft, then add the spices and let them toast for a couple of minutes, always stirring. Add in the tomatoes and coconut milk, bring the sauce to a gentle simmer and let it bubble away for 10 minutes without the lid on. Now add the vegetables, mix them in well and let them cook for a further 10 minutes, always without the lid to allow the sauce to reduce.

Finally add the fish chunks, lowering them gently into the sauce, being careful not to break them. Replace the lid on the pan and let the fish cook for five to six minutes, or until cooked trough. Do not overcook it though, or it will become rubbery.

Squeeze in the lime juice and serve the curry immediately, scattered with the coriander leaves and accompanied by fluffy steamed rice.

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