Fish Curry

 
Fish Curry

 
10 mins prep | 35-40 mins cooking4
 

Ingredients

  • 2 tbsp. oil
  • 2 tsp. cumin seed
  • ½ tsp. fennel seed
  • 1 small cinnamon stick
  • 1 onion – finely diced
  • 3 garlic cloves
  • Thumb knob of ginger – peeled and grated
  • ½ - 1 chili – de seeded and finely chopped
  • ¼ cup fresh coriander
  • 1 ½ tbsp. turmeric
  • 1 ½ garam masala
  • 1 tsp. salt
  • 1 tbsp. tamarind puree
  • 1 tbsp. tomato paste
  • 1 tin coconut cream
  • 500 g fish – diced – I used frozen basa fillets
  • 1 tbsp. lemon or lime juice
  • Boiled eggs, spring onions, coriander - garnish

Method

  1. Heat a frying pan on medium – low heat. Add cumin, fennel and cinnamon. Cook stirring for 1 to 2 minutes.
  2. Cook 30 seconds. Add onion.
  3. Cook stirring for 3-4 minutes until soft.
  4. Add ginger, garlic, chili and coriander. Cook stirring for 1 – 2 minutes.
  5. dd turmeric, garam masala and salt. Cook stirring for 1 minutes.
  6. Add tamarind, tomato paste, coconut cream and ¼ c water. Bring to the boil.
  7. Reduce heat to low simmer for about 5-6 minutes until slightly thickened.
  8. Add fish. Cook uncovered for about 10- 15 minutes.
  9. Season with salt and pepper. Stir through lemon juice.
  10. Serve with rice. Garnish with Boiled eggs, spring onion and coriander.