Fish curry with coconut + turmeric
I popped into The Spiny Lobster fishmongers in Clifton, Bristol, at around 3pm on Saturday afternoon. Too late it seems! He only had a piece of cod and a piece of monkfish left.
As my mum was visiting, I decided to splash out on some monkfish, and I'm glad. It's such a delicious, delicate but meaty fish - and perfect in this curry.
You can swap monkfish for any other firm white fish. Whiting and pollock are both in season right now, and cheaper than monkfish.
Fresh curry leaves make this dish for me. Look out for them in Indian supermarkets or shops, and freeze them so you always have a supply of them whenever you need.
Fish curry with coconut + turmeric
I popped into The Spiny Lobster fishmongers in Clifton, Bristol, at around 3pm on Saturday afternoon. Too late it seems! He only had a piece of cod and a piece of monkfish left.
As my mum was visiting, I decided to splash out on some monkfish, and I'm glad. It's such a delicious, delicate but meaty fish - and perfect in this curry.
You can swap monkfish for any other firm white fish. Whiting and pollock are both in season right now, and cheaper than monkfish.
Fresh curry leaves make this dish for me. Look out for them in Indian supermarkets or shops, and freeze them so you always have a supply of them whenever you need.
Open in Cookpad AppSteps
- 1
Ask your fishmonger what firm white fish is in season (it tends to be be cheaper too).
- 2
Heat the oil in a large deep frying pan. Add the mustard seeds and curry leaves and allow to infuse in the oil for a minute or so.
- 3
Add the onion or shallot and cook gently until softened and starting to turn golden.
You can also finely chop and add coriander stalks if you don’t want to waste them.
- 4
Put the ginger, turmeric, garlic and green chilli in a pestle and mortar with a pinch of salt, and bash to a paste.
- 5
If you don’t have a pestle and mortar, crush the garlic, finely grate the ginger and turmeric, and finely chop the chilli.
- 6
Add to the softened onions, then cook for another few minutes, or until smelling good. Stir often.
- 7
Next, add the ground turmeric, chilli powder, tomato paste (if using) and 1 tsp salt. Stir well.
If using fresh tomato, add it and fry for another minute or so.
- 8
Next, add the coconut milk and a good splash of hot water.
- 9
Chop the fish into small chunks, then add to the pan. The fishmonger also gave me the fish bone, which you can throw in for extra flavour (just remove before serving).
- 10
Reduce the heat a little, cover with a lid and poach the fish for about 6 minutes, or until the flesh is opaque and just cooked through...
Roughly chop and add the greens and the prawns (if using) for the last few minutes.
- 11
Season to taste with lime juice, if you like. Serve with fresh coriander and rice.
Tips
How to peel ginger skin
No bother with using knife try to peel ginger skin. I always use tea spoon and scrape down on the ginger skin. This way you get the skin off easily and in all corners!!
Put fresh curry leaves in the freezer to keep them for longer
Fresh curry leaves can be hard to find but they are a world apart from dried leaves. I love them in curries - they have so much flavour!
Cooksnaps
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