This recipe for SOUTH INDIAN FISH CURRY comes from Taste.com.au magazine. It’s very easy to make and will serve 6. As always with curries, the list of ingredients is long but the flavour is there!
2 tbs vegetable oil
1 brown onion, halved, thinly sliced
3 garlic cloves
1tbs finely grated fresh ginger
1 fresh long green chilli, finely chopped
6 fresh curry leaves (optional)
1tbs ground coriander
2 tsp ground cardamom
1 tsp black mustard seeds
1/2 tsp chilli powder
1/4 tsp turmeric
1 tsp sea salt
1 tbs tomato paste
3 tomatoes, finely chopped
60ml (1/4 cup) water
500ml (2 cups) coconut milk
800g white fish fillets, cut into thick strips
steamed rice, roughly chopped coriander leaves and lime wedges to serve.
- Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and cook for 5 minutes or until soft. Add the garlic, ginger, chilli and curry leaves and cook for 1 minute. Add the ground coriander, cardamom, mustard seeds, chilli powder, turmeric and salt and cook, stirring, for 1 minute. Stir through the tomato paste, then add the tomatoes and water. Reduce heat to low and simmer for 5 minutes or until tomato has softened and dissolved into the curry sauce.
- Add the coconut milk and fish. Cover and simmer for 5 minutes or until fish is just cooked.
- Place curry in a bowl. Serve rice in a bowl on the side. Sprinkle with chopped coriander and serve with lime wedges.
It’s not very hot, so if you like more kick in your curry, add extra chilli and chilli powder.
I cooked the curry much longer than indicated in step 2, to make sure the onions and tomatoes are cooked through and really soft. I also added the coconut milk and reduced the sauce quite a bit before adding the fish at the end.