One of my absolutely favourite South Indian curries with just the perfect balance of mild tanginess and a hint of sweetness. You can vary the recipe by experimenting with other veggies such as green beans or broccoli, or skip completely! Indulge your taste buds and don’t forget to leave a comment 😊
Prep time: 10 mins
Cooking time: 45 min
Serves: 4
Ingredients
● 500g white fish fillets (such as haddock or cod)
● 3 tbsp oil
● 1 tsp mustard seeds
● 1 tsp fenugreek seeds
● 1 large onion, diced + 2 tbsp onion paste
● 1 tbsp ginger paste
● 1 tbs garlic paste
● 2 tbsp tomato puree
● 1 tomato, roughly chopped
● 400ml coconut milk
● 1/2 tsp turmeric
● 1 tsp Kashmiri chilli powder (sub with ¼ tsp paprika and 3/4 tsp chilli
powder)
● 1 tsp ground coriander
● 1 tsp ground cumin
● salt to taste
● ¼ – ½ cup water
Method
- Heat the gently and add the seeds, Cook until they begin to sizzle and
change colour. - Stir in the onions, cover and cook until just golden.
- Stir in the onion, ginger and garlic pastes and cook off for 30 seconds.
- Add all the dry spices and salt and sauté for 30 seconds. Add 1/4 cup
water and continue cooking on medium heat for another minute or until
the oil separates from the spices. - Stir in the tomato puree and chopped tomato, then add the remaining tomato water. Bring to a boil, then cover and simmer for 3-4 mins.
- Stir in the coconut milk and simmer uncovered for another 4-5 minutes.
- Gently add the fish to the pan, spooning over the sauce to cover the fish. Simmer for another 5-10 mins until the the fish is cooked through.
