Jamie Magazine
By Georgina Hayden
40 mins
Not Too Tricky
serves 6
About the recipe
A beautifully creamy South Indian-style curry, packed full of flavour and spice.
Recipe From
Ingredients
6 shallots
4 cloves of garlic
2.5cm piece of ginger
1 fresh green chilli
750g firm white fish, from sustainable sources
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 tablespoon chilli powder
1 teaspoon turmeric
1 x 400g tin of light coconut milk
1 x 400g tin of quality chopped tomatoes
a few sprigs of fresh coriander
Method
- Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
- Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
- Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
- Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.
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