Thursday, 2 July 2015

Fish Curry

Another simple curry. Increase the amount of garam masala and chilli for a spicier and hotter curry. I like it milder for the salmon or fish but find that prawns can take more spice.

Fish Curry
4 salmon fillets, diced or combination of salmon fillets and prawns
1 tablespoon coconut oil / oil
1 can coconut cream/milk
2 tomatoes, diced
1 teaspoon freshly ground black pepper

A few fresh curry leaves*
Lime/lemon juice
1 teaspoon salt

Curry leaves and fresh turmeric can be obtained from Asian/Indian Grocers. I buy a lot and freeze them.

1 large onion
3 cloves garlic
1 large knob, green ginger
2 red chillies or more to taste
1 small knob fresh turmeric or
1 teaspoon ground tumeric
1 teaspoon ground fenugreek
1 – 2 teaspoons garam masala

To serve
Chopped coriander
Extra garam masala

Make paste by blitzing onion, garlic, green ginger, turmeric, green chillies,and fenugreek or finely dice the onion, crush the garlic, grate the turmeric and ginger and thinly slice the chillies.

Heat coconut oil/oil and add the paste and cook for a minute, stirring.

Add the tomatoes, curry leaves if using, the coconut cream/milk,pepper and salt. Bring to the boil, reduce the heat and simmer for 10 -15 minutes until the sauce is thick.

Add garam masala, fish /prawns and cook for until they turn pink approximately 6 -8 minutes. Stir very gently so as not to break up the fish.

Check the flavour of the curry, add a little more salt / pepper if necessary and some fresh lime/lemon juice.

Serve with a light sprinkling of garam masala and chopped coriander.

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