South Indian Fish Curry

South Indian Fish Curry

Here is a really simple tasty and delicate curry that is ideal for fish or prawns, it is gluten free, dairy free, egg and nut free. I used ling fillets and was impressed as the flavours are great considering the very short cook time.

South Indian Fish Curry

2 tablespoons of vegetable oil
I brown onion diced
2 garlic cloves chopped coarsely
1 x 2 cm knob of ginger diced coarsely
¼ birds eye red chilli finely chopped
1 x tablespoon of ground coriander
2 x teaspoons of ground cardamom
1 x brown mustard seeds
¼ teaspoon of turmeric powder
1 x teaspoon of sea salt
1 x tablespoon of tomato paste
2 x tomatoes chopped coarsely
1 x 270mL can of coconut milk
500 grams of white fish fillet cut into thick chunks
2 x tablespoons of fresh coriander chopped for garnish

Heat vegetable oil over a medium heat, add onions and cook for approximately five minutes, until soft. Add the ginger, garlic, and chilli and cook for one minute. Add the coriander, cardamom, mustard seeds, turmeric and salt and cook stirring for a minute. Stir through the tomato paste, then add the tomatoes and ¼ cup of water, simmer on low for five minutes until the tomatoes have softened and dissolved into the sauce, add the coconut milk and fish pieces and gently simmer until the fish is cooked, garnish with coriander.

Original Recipe is by Marion Grasby from Asia Express 100 Fast and Easy Favourites.