Quick fish curry
1 onion, roughly chopped
2 garlic cloves
1 long red chilli, seeds removed (leave the seeds in if you like it hot)
1 bunch coriander, washed, leaves picked and chopped, stem and roots finely chopped
1 tbs olive oil or ghee
12 curry leaves
1 tsp panch phoron* or black mustard seeds
2 tsp mild Indian curry powder
½ tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
400g tin chopped tomatoes
2 tbs tamarind puree*
1 cup (250ml) fish stock or water
500g boneless firm white fish (such as ling), chopped into bite-sized pieces
Steamed basmati rice, dosas or naan bread and chutneys, to serve
This is a dish I serve quite often as a midweek supper – it’s packed full of flavour and it’s really easy to prepare. Panch phoron is a spice blend I like to always have in the pantry, as it’s a wonderfully fragrant addition to curries. Serve with store‑bought dosas or naan bread – or both!
Place the onion, garlic, ginger, chilli and coriander stem and roots into a blender. Whiz into a rough paste.
Heat the oil or ghee in a frypan over medium heat. Add the curry leaves and panch phoron or mustard seeds and fry until fragrant. Add the onion paste and cook, stirring, for 1 minute until fragrant. Add the dry spices and cook for a further minute, stirring to prevent catching. Add the tomatoes, tamarind puree and stock or water and cook for 3–4 minutes until the liquid has slightly reduced. Add the fish and season. Partially cover with a lid and cook for 5 minutes until the fish is just cooked through. Add the coriander leaves and stir through.
Serve with basmati rice, dosas or naan bread and chutneys.
* Panch phoron is an Indian spice blend, available from Indian food stores.
Tamarind puree is available from the Asian aisle of major supermarkets.