Recipe: Quick Fish Curry by Valli Little

Recipe: Quick Fish Curry by Valli Little

Quick fish curry

Serves 4

1 onion, roughly chopped

2 garlic cloves

2cm piece gingerQuick fish curry

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

 

My Kind of Food - cover-minThis 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.

Grab a copy today, find out why we loved My Kind of Food so much, or check out Valli’s recipe for a delicious Japanese squid risotto!

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                      Publisher details

                      My Kind of Food
                      Author
                      Valli Little
                      Publisher
                      ABC Books
                      Released
                      27 March, 2017

                      Synopsis

                      Valli Little is one of Australia's food superstars. The author of 10 bestselling cookbooks, and for many years the food director of the popular and influential delicious. magazine, Valli's recipes have inspired a generation of home cooks to be more adventurous in the kitchen.For her legions of fans, Valli's recipes are synonymous with irresistible twists on unique ingredients, trends and clever reinterpretations of traditional favourites.Now in My Kind Of Food, her most personal cookbook yet, Valli shares 100 recipes that she has cooked time and again to share with the people she loves - recipes that are perfect for simple midweek meals and lazy Sunday suppers; slow-cooked sensations that will have you begging for seconds; dishes that burst with colour and flavour, making the most of incredible seasonal produce; as well as a wicked selection of Valli's signature cakes and favourite chocolate-inspired desserts.Whether you want to prepare a memorable meal for a special occasion, have some friends over for a leisurely weekend lunch, or quickly whip up something yummy for your hungry family at the end of a busy day, My Kind Of Food is the closest thing to having Valli cook for you at home.About the AuthorOne of Australia's favourite food writers and cooks, Valli Little is known for her imaginative, easy-to-follow and failsafe recipes. Born into a family of UK restaurateurs, Valli was destined to work in the food industry. After formal training at Le Cordon Bleu in London, she embarked on a career as a food consultant and caterer. For 14 years, Valli was food director of the highly successful delicious. magazine where she created up to 60 recipes each month inspired by her travels and her love of food. Valli continues at delicious. as senior contributing editor with a monthly feature in the magazine.
                      Valli Little
                      About the author

                      Valli Little

                      Valli Little is widely regarded as one of Australia's most exciting food writers. Her passion for food shines through in her recipes, which are imaginative, easy-to-follow and, most importantly, failsafe. Growing up in the United Kingdom in a family of food lovers, Valli was destined to work in the industry. After formal training in London, she embarked on a career as a caterer and food consultant before moving to Australia in the late 1970s. A return to the UK with husband Philip saw the two work as a cook-and-butler team in English country houses. Back in Australia, they owned highly successful gourmet food shop Gastronomes on Sydney's North Shore for eight years before Valli moved into publishing. After working on several food titles, such as Bill Granger's Sydney Food, and The Food of France and The Food of Italy series, Valli joined delicious. magazine as food director in 2001. Every month she creates recipes inspired by her travels and love of cooking and entertaining. When she's not working, Valli enjoys visiting farmers' markets, trying to grow things in her veggie garden and daydreaming about holidays to France.

                      Books by Valli Little

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