Fish curry

 

     Any mixture of white fish works well with this fresh curry. Serve with warm naan bread to mop up the delicious juices.

Serves 4

• 675 gr white boneless fish such as halibut, cod, coley or monkfish
• Juice of ½ lime
• 5 ml cider vinegar
• 225 gr fresh coconut, chopped
• 2.5 cm/1 in piece of fresh root ginger, peeled and grated
• 6 garlic cloves
• 450 gr tomatoes, chopped
• 45 ml sunflower oil
• 350 gr onion, roughly chopped
• 20 curry leaves
• 5 ml ground coriander
• 2 ml ground turmeric
• 10 ml ground chilli
• 2 ml fenugreek seeds
• 2 ml cumin seeds
• Salt and freshly ground black pepper
• Lime slices, to garnish

Marinate the fish in the lime juice, vinegar and a pinch of salt for about 30 minutes.

In food processor or blender, process the chopped coconut, ginger, garlic and tomatoes to make a paste.

Heat the oil in a frying pan, add the onions and cook until golden brown, then add the curry leaves.

Add the coriander, turmeric and chilli and stir-fry for 1 minute.

Add the coconut paste and cook for 3-4 minutes, constantly stirring ; pour in 300 ml water, bring to the boil, and simmer for 4 minutes.

Pound the fenugreek and cumin seeds together in a pestle and mortar ; lay the fish on top of the simmering sauce, sprinkle over the fenugreek mixture and cook for 15 minutes or until the fish is tender.

Serve garnished with lime slices.

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