A quick and easy fish curry

 

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).