TAMARIND AND COCONUT FISH CURRY

March 20, 2018 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

2 tbs coconut oil

4 whole dried chillies

1 tbs brown mustard seeds

½ tbs coriander seeds, lightly crushed

2 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve

1 onion, thinly sliced

3 garlic cloves, crushed

1½ tsp ground turmeric

½ tbs tomato paste

400ml coconut milk

300ml fish or vegetable stock

1½ tbs tamarind puree

600g skinless chunky fish fillets (such as blue eye or ling), cut into 5cm pieces

150g cherry tomatoes, halved

¼ bunch coriander, leaves picked

Steamed brown basmati rice and lime wedges, to serve

PUTTING IT ALL TOGETHER:

1. Heat coconut oil in a large heavy-based saucepan over a medium-low heat, add dried chillies and mustard and coriander seeds, and cook for 1-2 minutes until fragrant and seeds start to pop. Add curry leaves, onion and garlic, then increase heat to medium and cook, stirring occasionally, for 5 minutes or until onions are soft.

2. Add turmeric and tomato paste and cook, stirring, for a further 2 minutes. Stir in coconut milk and stock, and bring to a simmer. Cook for 5 minutes or until sauce has thickened slightly and flavours have developed. Stir through tamarind, then add fish and simmer for 5 minutes or until fish is just cooked through. Stir through cherry tomato and coriander leaves (reserving a few sprigs to serve) to combine.

3. To serve, divide rice among serving bowls, spoon over curry, scatter with remaining curry leaves and reserved coriander sprigs, and serve with lime wedges.