Description
A flavorful and heartwarming coconut fish curry made with fresh ingredients and spices that evoke childhood memories.
Ingredients
- 600g sustainably sourced firm white fish (pollock or cod)
- 1 tsp mustard seeds
- 2 tsp ghee (or butter)
- 1 x 400ml tin full-fat coconut milk
- 1 tsp tamari (gluten-free soy sauce)
- 1-2 limes (juiced)
- ½ tsp maple syrup (to taste)
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 large onion (halved)
- 1-2 red chilies (adjust for spiciness)
- 2 garlic cloves
- 3cm piece root ginger
- ½ x 31g pack coriander (leaves and stalks kept separate)
Instructions
- Blend the spice paste ingredients — the onion, garlic, ginger, turmeric, cumin, and chilies — along with 1 tablespoon of water until smooth.
- Cut the fish into 2cm cubes and season with salt and pepper.
- Toast the mustard seeds in a medium saucepan until they pop.
- Add ghee or butter, stir in the spice paste, and fry for about a minute.
- Incorporate the coconut milk and bring to a medium simmer, covered, for 5 minutes.
- Introduce the fish cubes into the coconut sauce and poach for about 3-4 minutes until cooked through.
- Finish by adding tamari and lime juice, and serve topped with reserved coriander leaves.
Notes
Use fresh, high-quality ingredients for optimal flavor. Adjust the spiciness by controlling the number of red chilies.
