This is such a simple and tasty recipe, really worth a try – we normally eat this on a Monday with fish bought from the Saturday morning market – something to make Mondays a bit more bearable!
If you can get your hands on fresh turmeric and curry leaves, it is worth it for this dish but I’ve also made it without and still good (maybe knock off 1 point or 2 out of 10).
The recipe was from a ‘Delicious’ magazine, and I made the chutney using leftover tomato pulp, loads of garlic, fresh red chilli, cider vinegar and salt. Having this fresh garlicky, tangy chutney really compliments and cuts through the rich coconut sauce. Substitute the fish for prawns, any kind of meat or just stick to veggies and tofu….it’s pretty adaptable.
Ingredients Serves 4 (halve for 2)
- 4 garlic cloves, skin removed
- 4 small green or 1 large red chilli (depending on your preference)
- Fresh ginger peeled (about ¾ of a thumb)
- Fresh turmeric peeled (about ½ a thumb)
- 2 tbsp sunflower oil
- 1 large onion, chopped fine
- 2 tsp each of ground turmeric and coriander
- 1 tsp ground cumin
- ¼ tsp ground cloves
- 8 green cardoman pods, hulled (use the flat of a large knife to squash)
- 12 curry leaves400ml good quality coconut milk
- 250 ml fish stock
- Vegetables of your choice (I added zucchini flowers)
- 600g white fish fillets, cut into bitesize chunks
- Juice of 1 lime
- Steamed basmati rice
- 1 handful of chopped coriander and deep fried curry leaves to serve
Pound the garlic, chilli, ginger and turmeric to a paste (if use a pestle and mortar, chop small first) I use a food processor. * If using rice – you probably want to put this on now as from here the curry will take about 20 minutes
Heat oil in a large pan over medium heat and cook onion for about 5 minutes until softened and starting to brown.
Add chilli paste and cook for about 4 minutes until fragrant (my favourite part).
Add dry spices and curry leaves and cook for a further 2 minutes.
Add coconut milk and fish stock and bring to a simmer, stirring every so often for about 10 minutes until slightly reduced. Add veggies here, depending on what you have, adjust cooking time accordingly.
Add your fish in the last 4 minutes of cooking and serve the sauce over rice, scattered with coriander and deep fried curry leaves.