Fish Curry(HD)
Dinner
Serves: 4
15
20
• 1 tbsp coconut or vegetable oil• 2 onions (thinly sliced)• 3 garlic cloves (finely chopped)• 10g fresh root ginger (finely chopped)• 4 medium tomatoes or +400g canned chopped tomatoes• 1 tbsp Kashmiri chilli powder or 2 tsp sweet paprika and 1 tsp cayenne• 2 tsp ground cumin• 1 tsp ground coriander• ½ tsp turmeric• 300ml hot fish stock or water• 2 tbsp tamarind paste• Juice of 1 lime• ½ tsp caster sugar (optional)• 600g skinned firm white fish fillets (hake or tilapia)• Chopped fresh coriander• Flaked sea salt• Ground black pepper
Step 1Heat the oil in a large shallow pan. You need one that has a lid and is wide enough to take all the fish in one layer. Add the onions and stir to coat them with the oil. Cover the pan and leave the onions over a low heat for 5 minutes to start softening while you prepare the garlic and ginger.Step 2If using fresh tomatoes, remove the cores, then blitz them in a blender and set aside. Add the garlic and ginger to the onions and cook for a further minute. Sprinkle the spices into the pan and stir briefly to combine.Step 3Add the hot fish stock or water and season with salt and pepper. Simmer for 5 minutes, then add the tomatoes and tamarind paste. Bring the curry to the boil, then turn down the heat and leave to cook uncovered for another 5 minutes.Step 4Add the lime juice, then taste the curry. If it seems a little too sour, add the sugar. Cut the fish into large chunks and sit these on top of the sauce, pressing them down very lightly. Cover the pan and cook for 3-4 minutes or until the fish is cooked through.Step 5Sprinkle with chopped coriander and serve at once.
