When people ask me what my favourite food is, it has to be a good curry. I just love spices and the rich, nurturing taste it delivers.
This curry is actually for my husband. Many years ago, he frequented an authentic Indian restaurant regularly with a group of work colleagues and when I met him, he took me to this restaurant for their amazing fish curry which he craved and could never stop talking about. It really was delicious, and I often experiment to replicate…. never an easy task.
It’s always a challenge to master a tasty recipe and this recipe is no different. This is also a basic recipe, and you can make it your own and experiment with adding additional vegetables such as eggplant, green beans, red capsicum, or baby spinach.
Again, this recipe is for the time poor people that frequent my clinic who are constantly seeking quick yet healthy, yummy meals. This is for them.
Fish is quick and light which is why I enjoy it several nights a week. Light dinners are a common KPI for clients as I am passionate about my message that we don’t need large dinners due to the lack of energy needed as we rest and sleep.
This is also a lovely dish for a Friday night instead of takeaway and I hope you enjoy this dish as much as we do in my home.
Ingredients
- 2 tablespoons of olive oil
- 2 tablespoons of brown/black mustard seeds
- 20 curry leaves
- 2 onions, finely diced or grated
- 1 heaped tablespoon of fresh grated ginger
- 5 garlic cloves, crushed or finely slices
- 2 red chillies, finely chopped
- 4 tsp ground turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp of chilli flakes (optional if you like a hotter flavour)
- 5 large vine tomatoes, chopped
- 400g can coconut cream
- 2 limes plus grated grind from ½ a lime
- 1kg skinless meaty white fish, cut into chunks (cod, perch)
- Fresh coriander leaves, big handful
- Steamed rice to serve
Instructions
Heat your olive oil in a large frying pan and add the mustard seeds and curry leaves until they start to pop.
Add your onion, ginger, garlic, and chilli, stir and cook for 10 minutes over a medium heat until onions are cooked.
Stir in your remaining ground spices (cumin, turmeric, coriander, chilli flakes) and continue cooking for several minutes until fragrant.
Add your tomatoes and simmer for 10-15 minutes until they break down nicely. You may need to add a little water if dry.
Stir in your coconut cream and increase hit until simmering again.
Place lime grind and juice from one whole lime in the sauce.
Place your fish gently into your sauce, stir through and place the lid on top of the pan.
Continue to cook on low heat until your fish is opaque meaning it is cooked through.
Serve your delicious, healthy curry on steamed rice with generous coriander leaves on top and extra lime wedges for taste if required.
