Ingredients
2 Tbsp coconut oil
1 onion finely chopped
3 cloves garlic thinly sliced
2 Tbsp freshly grated ginger (about a 5cm piece)
2 tsp curry powder
1 tsp ground turmeric
10 – 15 fresh curry leaves
400ml coconut milk
2 med tomatoes roughly chopped
1 tsp salt
600g firm white fish cut into 3cm chunks
1 cup chopped fresh coriander
Juice of 1/2 lime
Method
* Melt the coconut oil in a deep pan and saute the onion for about 5 mins over a medium heat until translucent and just starting to brown.
* Add the garlic and ginger, and cook, stirring gently for 1 min.
* Add curry leaves (careful as they spit) then the curry powder and turmeric, stir over a medium heat for a further min until the mixture is fragrant.
* Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
* Add the chopped tomato and continue to simmer for about 5 minutes or until the tomato begins to soften.
* Add the fish and the salt to the sauce and gently poach for about 6–8 mins, or until the fish is cooked.
* Gently stir in the coriander and lime juice - and breathe that wonderful aroma!
Serves 4
Chook’s note: I use good old Clive of India curry powder – the smell is delicious. I’m sure this would be fine without the curry leaves if you can’t get them but they do add a little extra dimension.
Ginger – I always have tiny bags of grated fresh ginger in the freezer. Each one 1 Tbsp or there abouts. I also keep a nub of ginger frozen for those recipes that call for sliced or chunks of ginger.
A firm fish is best for this dish. I used mackerel but use whatever you can get (cheap).
